Cassell's dictionary of cookery

the bottom of a deep dish three or four times with freshly-cut garlic, and pour into it half a pint of claret. Season a piece of lean beef weighing about four pounds liberally with pepper, salt, and powdered mace. Lay it in the wine, and let it remain for two days. Turn it frequently. Put it into a jar which has a closely-fitting lid, pour the wine over, cover lightly, and place it in the oven in a shallow tin filled with boiling water. Bake till tender, and put boihng water into the tin under it when necessary. Take the beef up, let it get cold, pound it to a smooth paste, and add further seasoning if required, together with about haK a pound of clarified butter, which is to be put in gradually whilst the meat is being pounded. Press the paste into pots, and cover with clarified butter. Time to bake the beef, one hour and a haK. Probable cost of beef, lid. per pound. Venison, Marinaded and Baked.— Take a shoulder of venison, bone and flatten it, lay it in a deep dish with a pint of vinegar, half a pint of oil, a sliced onion, a bunch of sweet herbs, the grated rind of a Seville orange, a pinch of grated nutmeg, and a little pepper, salt, and powdered sugar. A glassful of white wine may be added or not. Let it remain in this marinade for forty-eight hours, and tm-n it about three or four times. Take it up, cover Avith greased paper, and bake in a moderately-heated oven until done enough. Servo with venison sauce. Time to bake the venison, one and three-quarters to two hours, according to size. Probable cost of venison, very uncertain. Venison, Melon Pickle for {see Melon Pickle). Venison, Mock ; or Mutton Dressed to Taste like Venison, Stewed.— Take a loin of mutton, or even a neck of mutton, cut long in the bones, and hang it in a cool, airy situation for several days. Skin and bone it, lay it in a stewpan, pour over it a pint of stock or water, and add a large onion stuck with ten or twelve cloves, eight peppercorns, a tablespoonful of \Tnegar, and three glassfuls of port. Let it boil, skim it, put with it a small bunch of sweet herbs and a little salt, and let it simmer very gently till tender. Turn it over two or thi-ee times that it may be equally cooked. Serve with strong graAy made from the bones, and with red-currant jelly. The gravy may be made as follows: — Put the trinunings and bone of the mutton into a ste-wToan with a slice of butter. Shake them over the fire till lightly browned. Pour upon them as much stock as will cover them, and let them simmer gently for an hour and a half. Strain the liquor, let it cool, free it from fat, and season with salt only, that its flavour may not overpower that of the meat. Boil it up, and serve very hot. If not sufficiently coloured, a very small quantity of sugar browning may be added. Time to stew the mutton, about thi'ee hours. Probable cost, Is. per pound. Sufficient for six or seven persons. Venison, Mock; or Mutton Dressed to Taste like Venison, Roasted.— Take