Venison, Roast Haunch of. — Wash the outside with hot water, then rub over with fresh butter; sprinkle a little flour all over the haunch, cover with well buttered white paper. Venison takes longer to roast than mutton; allow 15 to 18 minutes for each pound in weight; put into a well-heated oven, reduce the gas to half an inch blue flame, and about 20 minutes before taking it up, add a glassful of claret, GAS COOKERY BOOK. 113 1 a ^uarter of a pound of fresh butter, and baste as often as possible. A good gravy for roast °r baked venison may be made by cutting up ou 1 of scraps of venison, such as trimmings and gristle, and put them into a stew-pan with a tq. r °. "f t,er’l,4 c oves’ Quarter of a nutmeg grated, hnt fh ,°f haiU a, lemon> salt’ and cayenne to taste; hot the stew slowly until the liquor is reduced to about one haif lts volume, then skim and strain it, add 3 tablespoonfu s of currant jelly, a glassful of good claret a ‘ablesP°°nfuls of fresh butter, thicken with browned flour✪ Roast Haunch of Venison, and serve in a gravy-boat. wi3'ld Ducks- Stewed. — Clean, draw, wash, and niift ^ ^31r ducks; stew the giblets in a pint of water until reduced to one-half; whilst this is cooking, put the ducks in a stew-pan, carrot A 3 °tS’ °ne small onion, and small carrot, all cut up small, with pepper and salt to taste, a bunch of sweet mixed herbs, 3 cloves, 1 bay leaf, fii!infr, |vimCed, T3 ! C0V6r the Stew-Pan with a closely- m.iiAj'a’ and 1 et !t Stew SentIy until the birds are wh‘ h en^er’ takf out t^le ducks and strain the sauce, cream rftun? ,to the saucepan and put in a cup of rich aThHe flc WhlCjy 6gg has been beaten; thicken with the hi! t adding two tablespoonfuls of port wine✪ Wild Ducks Stewed, .t S, 1„d “d ■»” “■« Roast or Baked Wild Duck. — When the ducks insidebeanHP UCred and draWn’ sPrinkle a little salt nside, and put in 2 sage leaves— this imparts a baste well Tf r ‘A birds' Bake ia a ho? oven; baste well with a little fresh butter✪ Roast or Baked Wild Duck. The Grouse comes into season on the 12th ot August, and remains in season until the 10th of £3?'- "\e b;rds th°“ld »«• * -wtS cf n aweek after they have been killed: they snould be allowed to hang as long as possible, as the H H4 THE HOUSEHOLD flavour of the grouse will be found wanting if it is cooked too soon. Pluck, draw, and wipe the birds but do not wash them ; they should be trussed in the same manner as a fowl, but without the head. Roast Grouse. — Put two ounces of butter J mside each grouse, and place them in a baking 1 , sprinkle a little salt over them and place them in a hot oven ; reduce the gas to half an inch blue flam-, and place them immediately beneath the brow g shelf ; baste them frequently ; they will require about twenty minutes to half an hour to coo • 1 minutes before taking them up, place a slice of toast under each grouse, send to table in a dish with the toast, accompanied with a tureen of some brown sauce✪ Roast Grouse. The sauce must be very lightly flavoured, or it will overpower the flavour of the bird.

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Venison, Roast Haunch of. — Wash the outside with hot water, then rub over with fresh butter; sprinkle a little flour all over the haunch, cover with well buttered white paper. Venison takes longer to roast than mutton; allow 15 to 18 minutes for each pound in weight; put into a well-heated oven, reduce the gas to half an inch blue flame, and about 20 minutes before taking it up, add a glassful of claret, GAS COOKERY BOOK. 113 1 a ^uarter of a pound of fresh butter, and baste as often as possible. A good gravy for roast °r baked venison may be made by cutting up ou 1 of scraps of venison, such as trimmings and gristle, and put them into a stew-pan with a tq. r °. "f t,er’l,4 c oves’ Quarter of a nutmeg grated, hnt fh ,°f haiU a, lemon> salt’ and cayenne to taste; hot the stew slowly until the liquor is reduced to about one haif lts volume, then skim and strain it, add 3 tablespoonfu s of currant jelly, a glassful of good claret a ‘ablesP°°nfuls of fresh butter, thicken with browned flour, and serve in a gravy-boat. wi3'ld Ducks- Stewed. — Clean, draw, wash, and niift ^ ^31r ducks; stew the giblets in a pint of water until reduced to one-half; whilst this is cooking, put the ducks in a stew-pan, carrot A 3 °tS’ °ne small onion, and small carrot, all cut up small, with pepper and salt to taste, a bunch of sweet mixed herbs, 3 cloves, 1 bay leaf, fii!infr, |vimCed, T3 ! C0V6r the Stew-Pan with a closely- m.iiAj'a’ and 1 et !t Stew SentIy until the birds are wh‘ h en^er’ takf out t^le ducks and strain the sauce, cream rftun? ,to the saucepan and put in a cup of rich aThHe flc WhlCjy 6gg has been beaten; thicken with the hi! t adding two tablespoonfuls of port wine, .t S, 1„d “d ■»” “■« Roast or Baked Wild Duck. — When the ducks insidebeanHP UCred and draWn’ sPrinkle a little salt nside, and put in 2 sage leaves— this imparts a baste well Tf r ‘A birds' Bake ia a ho? oven; baste well with a little fresh butter. The Grouse comes into season on the 12th ot August, and remains in season until the 10th of £3?'- "\e b;rds th°“ld »«• * -wtS cf n aweek after they have been killed: they snould be allowed to hang as long as possible, as the H H4 THE HOUSEHOLD flavour of the grouse will be found wanting if it is cooked too soon. Pluck, draw, and wipe the birds but do not wash them ; they should be trussed in the same manner as a fowl, but without the head. Roast Grouse. — Put two ounces of butter J mside each grouse, and place them in a baking 1 , sprinkle a little salt over them and place them in a hot oven ; reduce the gas to half an inch blue flam-, and place them immediately beneath the brow g shelf ; baste them frequently ; they will require about twenty minutes to half an hour to coo • 1 minutes before taking them up, place a slice of toast under each grouse, send to table in a dish with the toast, accompanied with a tureen of some brown sauce. The sauce must be very lightly flavoured, or it will overpower the flavour of the bird.

The household gas cookery book