Cassell's dictionary of cookery

much venison as may be required in slices from the neck or loin. Trim neatly, and put them aside. Put the bones and trimmings into a saucepan, cover either with cold stock or water, and let them stew gently tUl the gravy becomes strong and good. Strain it, thicken with brown thickening, clear it from fat, and season with salt, cayenne, and a small pinch of grated nutmeg. Flavour with strained lemonjuice and a glassful of claret, to which may be added, if liked, a few drops of tarragon, chilli, or shallot vinegar. Fry the collops in butter, dish them, and pour the gravy over. By way of variety, vinegar and a small lump of sugar may be stirred into the gravy in the dish, and red-currant jelly dissolved in the gravy in the tm-een. Time, about two hours to draw the gravy from the bones. Probable cost of venison, very uncertain. Venison Cutlets. Broiled.— Cut the cutlets an inch thick from a fine, well-hung neck of venison. Trim them neatly without depriving them of their fat. Pepper and salt them, and lay them wpon the bars of a gridiron over a clear, gentle fire. Tura them every two^ minutes to keep in the gravy. Serve on a very hot dish with a small slice of butter under each. Send stewed mushrooms and baked potatoes to table with the chops. Time to broil the cutlets, from twenty to twenty-five minutes. Probable cost, very uncertain. Venison Cutlets, Stewed.— Take the cutlets from the neck an inch thick. Dissolve a slice of fresh butter in a stewpan, put in the cutlets, and let them remain until they are lightly and equally browned on both sides. Pour over them as much good beef stock as wiU barely cover them, and add half a tumblerful of port or claret, a table-spoonful of vinegar, a small spoonful of brown thickening, and a little pepper and salt. Stew the cutlets gently till tender, and skim and strain the gravy. ! Put the cutlets on a dish, pour the gravy over, and serve very hot. Time to stew the cutlets, twenty minutes. Probable cost of venison, very uncertain. Venison, Pried. — Cut the meat into slices, and make gravy of the bones. Frj- it of a light brown, and keep it hot before the fire. Put butter rolled in flom- into the pan, and keep stirring it till thick and brown. Put in some finely powdered sugar, the gravy made of the bones, and some red wine — let it be the thickness of cream — squeeze in a lemon ; warm the venison in it, put it in the dish, and pour the sauce over it. Omit the sugar if you choose, and send currant jeUy to table with it in a glass. Venison Fry.— Cleanse the fry, and cut it into neat slices about hali an inch thick. Season these with pepper and salt, dredge flour upon them, and fry in hot fat till they are brightly browned and sufficiently cooked. Drain them, put them round a hot dish, place fried parsley in the centre, and send highlyseasoned brown gravy to table in a tureen. Red-currant jelly may be served as an accompaniment. Venison fry consists of the liver, heart, skirts, melt, &c. Probable cost, very uncertain.