Sometimes the ham is removed from the pan when partly cooked, the skin removed, covered with raspings, and finished cooking in a moderate oven. 70 No. 168. VENISON. Haunch of Venison. The fat of the haunch should be covered with greased paper, and over that place a cold water paste about half-an- inch in thickness. Then cover the haunch with well greased paper. Roast the haunch, and about 30 minutes before serving remove the paste and paper, dredge it over with flour and return in to the oven to brown nicely. Allow quite 20 minutes to the lb., and if it be a very large haunch it will take nearly five hours to cook. Serve it with brown gravy and red currant jelly. No. 169. Neck, Breast, and Shoulder of Venison. Cook and serve as directed in foregoing recipe. 71 Wash and pare the potatoes thinly, put them on in boiling; water with a little salt (proportion of salt to water in boiling potatoes and greens, half an ounce of salt to two quarts of water). Allow the potatoes to boil gently until tender, strain away the water, cover the potatoes with a clean cloth or stiff’ clean paper, return the saucepan to the burner, with the gas out, for a few minutes. Shake the saucepan slightly before turning out the potatoes into a hot vegetable dish. This gives the potatoes a nice white, floury appearance. New Potatoes may be cooked in the same manner, adding a sprig of mint to the water as they are boiling, and omitting the shaking process when turning them out of the saucepan. No. 171. TO BAKE POTATOES. Prepare the potatoes as for boiling, then parboil them, before baking. This prevents them from becoming too hard. Place them upon the bars of the gridiron, in the gas oven, as close as possible to a roasting joint of meat, and bake until they are tender. No. 172. TO ROAST POTATOES. Well scrub the skins of the potatoes, and dry the potatoes upon a clean cloth, then place them upon the bars of the grid, directly underneath a roasting joint. The fat from the joint bastes the potatoes nicely as they are cooking, and prevents the skins from bursting. The gravy from the meat also flavours the potatoes nicely. No. 173. TO MASH POTATOES. After the water has been strained away from well-cooked potatoes, add to them, while in the saucepan, a little butter or dripping, pepper and salt, and beat them up lightly and quickly with a fork. Serve in a pyramid shap’e in a hot veget- able dish. Cream, or milk, may be used in place of butter or dripping, and the potatoes may first be rubbed through a wire sieve or potato masher. No. 174. POTATO BALLS. Form well mashed potatoes into small balls, brush them over with beaten egg, and cover with bread crumbs, and fry in deep fat until a nice golden colour. Or, they may be brushed over with beaten egg, and baked in a quick oven until brown. No. 175. POTATO CHIPS. Pare the potatoes thinly, and then cut them into very thin slices. Rinse them in cold water to remove the out side starch ; dry them well in a clean cloth, and plunge in hot fat, and fry until crisp and brown. Drain upon soft kitchen paper, sprinkled over with pepper and salt, and garnish with fried parsley. No. 17G. POTATO RIBBONS.

AI-modernized reading of the original text

Sometimes the ham is removed from the pan when partly cooked, the skin removed, covered with raspings, and finished cooking in a moderate oven. No. 168. VENISON. Haunch of Venison. The fat of the haunch should be covered with greased paper, and over that place a cold water paste about half-aninch in thickness. Then cover the haunch with well greased paper. Roast the haunch, and about 30 minutes before serving remove the paste and paper, dredge it over with flour and return in to the oven to brown nicely. Allow quite 20 minutes to the lb., and if it be a very large haunch it will take nearly five hours to cook. Serve it with brown gravy and red currant jelly. No. 169. Neck, Breast, and Shoulder of Venison. Cook and serve as directed in foregoing recipe. Wash and pare the potatoes thinly, put them on in boiling; water with a little salt (proportion of salt to water in boiling potatoes and greens, half an ounce of salt to two quarts of water). Allow the potatoes to boil gently until tender, strain away the water, cover the potatoes with a clean cloth or stiff’ clean paper, return the saucepan to the burner, with the gas out, for a few minutes. Shake the saucepan slightly before turning out the potatoes into a hot vegetable dish. This gives the potatoes a nice white, floury appearance. New Potatoes may be cooked in the same manner, adding a sprig of mint to the water as they are boiling, and omitting the shaking process when turning them out of the saucepan. No. 171. TO BAKE POTATOES. Prepare the potatoes as for boiling, then parboil them, before baking. This prevents them from becoming too hard. Place them upon the bars of the gridiron, in the gas oven, as close as possible to a roasting joint of meat, and bake until they are tender. No. 172. TO ROAST POTATOES. Well scrub the skins of the potatoes, and dry the potatoes upon a clean cloth, then place them upon the bars of the grid, directly underneath a roasting joint. The fat from the joint bastes the potatoes nicely as they are cooking, and prevents the skins from bursting. The gravy from the meat also flavours the potatoes nicely. No. 173. TO MASH POTATOES. After the water has been strained away from well-cooked potatoes, add to them, while in the saucepan, a little butter or dripping, pepper and salt, and beat them up lightly and quickly with a fork. Serve in a pyramid shap’e in a hot vegetable dish. Cream, or milk, may be used in place of butter or dripping, and the potatoes may first be rubbed through a wire sieve or potato masher. No. 174. POTATO BALLS. Form well mashed potatoes into small balls, brush them over with beaten egg, and cover with bread crumbs, and fry in deep fat until a nice golden colour. Or, they may be brushed over with beaten egg, and baked in a quick oven until brown. No. 175. POTATO CHIPS. Pare the potatoes thinly, and then cut them into very thin slices. Rinse them in cold water to remove the out side starch ; dry them well in a clean cloth, and plunge in hot fat, and fry until crisp and brown. Drain upon soft kitchen paper, sprinkled over with pepper and salt, and garnish with fried parsley. No. 17G. POTATO RIBBONS.

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