Cumberland — Roasted wrapped in water paste, served with fonds filled with puree of chestnuts and lentils, Cumberland sauce. Creole — Marinated and roasted, served with sauteed bananas, Robert and poivrade sauce mixed. Releve (Remove). 321 Geniev re — Larded and roasted, basted with oiled butter and Hollands gin mixed, apple sauce separate, poivrade sauce mixed with cream and juniper berry flavour. Roebuck and Venison. Romanoff — Larded and roasted, garnished with cucumber, farced with puree of mushrooms, cepes, and poivrade sauce. Walhyrie — Larded, and braised dry, garnished with potato croquettes, mushrooms farced with sou- bise, poivrade sauce and juniper. Hanche de Venaison (Haunch of Venison) should be hung for twenty days and wrapped in greased paper, then enclosed in water paste and roasted for several hours, according to size; half an hour before serving, the paste crust and paper removed, and placed in a hot oven or in front of a brisk fire and browned, it is then usually served with venison sauce✪ Hanche de Venaison (Haunch of Venison), French beans and potato cro- quettes ; it can also be prepared as saddles. Jambon (Ham). A V Anglaise — Soaked and braised, served with spinach and Madeira sauce. Bayonnaise — Soaked and braised with white wine, stock, etc., served with rice pilaff mixed with dice of tomatoes, sliced mushroom, and fried French sausages✪ Bayonnaise (Ham), Madeira sauce. Y 322 The New Practical Cookery Guide. Bourguignonne — Soaked and braised with Burgundy wine, mirpoix, and served with Bourguignonne garnish and sauce. Broche — Soaked, the rind and bladebone removed and allowed to macerate twelve hours, with sliced carrots, onions, thyme, bayleaves, pepper- corns, coriander seeds, etc., a bottle of sherry, then wrapped in thick greased paper, roasted in front of a good fire (Broche) for about three hours, according to size. Half an hour before cooking is completed make an incision in the paper and pour in the marinating liquor, cover the incision with paste and finish cooking ; when done care- fully remove paper and save all liquor enclosed, which is reduced and mixed with demiglace and served separate. Camerani — Braised and served with sauerkraut, potatoes, and demiglace and jus lie. Champagne — Braised with champagne and mirpoix, served with subric of spinach and champagne sauce. Chanoinesse — Braised with white wine and served with lazagne (ribbon macaroni), mixed with puree of onions and truife, Madeira sauce. Christiana — Braised and served with croustades filled with puree of chestnut, stewed cherries (unsweetened), poivrade sauce. Endives ( aux ) — Braised and served with braised chicory, Madeira sauce. Feves de Marais {aux) — Braised and served with broad beans and Madeira sauce. Gibier (Game). 323 Fitz- James — Braised and served with farced toma- toes, timbale of rizotto, and Madeira sauce. Mettemicli — Braised and served with sliced foie gras and truffes, pointes, and Madeira sauce. Norfolk — Braised and served with peas paysanne, Madeira sauce. P uckler Muskau — Braised with Rhin wine and mirpoix, sliced truffes, spinach rissoles, and champagne sauce. Rothschild — Braised, with the rind or skin removed ; when done, masked with pheasant farce, poached, and served with a ragout of truffe, tongue, mushroom, cock’s comb and kidneys, and cham- pagne sauce. GIBIER (GAME). LiEvre (Hare). A V Allemande ( Roti ) — Marinated and roasted, basted with sour cream and port wine, lemon juice added and poured over.

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Cumberland — Roasted wrapped in water paste, served with fonds filled with puree of chestnuts and lentils, Cumberland sauce. Creole — Marinated and roasted, served with sauteed bananas, Robert and poivrade sauce mixed. Releve (Remove). 321 Geniev re — Larded and roasted, basted with oiled butter and Hollands gin mixed, apple sauce separate, poivrade sauce mixed with cream and juniper berry flavour. Roebuck and Venison. Romanoff — Larded and roasted, garnished with cucumber, farced with puree of mushrooms, cepes, and poivrade sauce. Walhyrie — Larded, and braised dry, garnished with potato croquettes, mushrooms farced with sou- bise, poivrade sauce and juniper. Hanche de Venaison (Haunch of Venison) should be hung for twenty days and wrapped in greased paper, then enclosed in water paste and roasted for several hours, according to size; half an hour before serving, the paste crust and paper removed, and placed in a hot oven or in front of a brisk fire and browned, it is then usually served with venison sauce, French beans and potato cro- quettes ; it can also be prepared as saddles. Jambon (Ham). A V Anglaise — Soaked and braised, served with spinach and Madeira sauce. Bayonnaise — Soaked and braised with white wine, stock, etc., served with rice pilaff mixed with dice of tomatoes, sliced mushroom, and fried French sausages, Madeira sauce. Y 322 The New Practical Cookery Guide. Bourguignonne — Soaked and braised with Burgundy wine, mirpoix, and served with Bourguignonne garnish and sauce. Broche — Soaked, the rind and bladebone removed and allowed to macerate twelve hours, with sliced carrots, onions, thyme, bayleaves, pepper- corns, coriander seeds, etc., a bottle of sherry, then wrapped in thick greased paper, roasted in front of a good fire (Broche) for about three hours, according to size. Half an hour before cooking is completed make an incision in the paper and pour in the marinating liquor, cover the incision with paste and finish cooking ; when done care- fully remove paper and save all liquor enclosed, which is reduced and mixed with demiglace and served separate. Camerani — Braised and served with sauerkraut, potatoes, and demiglace and jus lie. Champagne — Braised with champagne and mirpoix, served with subric of spinach and champagne sauce. Chanoinesse — Braised with white wine and served with lazagne (ribbon macaroni), mixed with puree of onions and truife, Madeira sauce. Christiana — Braised and served with croustades filled with puree of chestnut, stewed cherries (unsweetened), poivrade sauce. Endives ( aux ) — Braised and served with braised chicory, Madeira sauce. Feves de Marais {aux) — Braised and served with broad beans and Madeira sauce. Gibier (Game). 323 Fitz- James — Braised and served with farced toma- toes, timbale of rizotto, and Madeira sauce. Mettemicli — Braised and served with sliced foie gras and truffes, pointes, and Madeira sauce. Norfolk — Braised and served with peas paysanne, Madeira sauce. P uckler Muskau — Braised with Rhin wine and mirpoix, sliced truffes, spinach rissoles, and champagne sauce. Rothschild — Braised, with the rind or skin removed ; when done, masked with pheasant farce, poached, and served with a ragout of truffe, tongue, mushroom, cock’s comb and kidneys, and cham- pagne sauce. GIBIER (GAME). LiEvre (Hare). A V Allemande ( Roti ) — Marinated and roasted, basted with sour cream and port wine, lemon juice added and poured over.

The new practical cookery guide