If the fire is good and the fat deep enough (there
should be two to three pounds in the kettle), a dozen
birds and a dozen rounds of bread will take less than
twenty minutes, and make a most delicious dish.
Epicures prefer that woodcock and snipe should not
be drawn, but the entrails — otherwise the ^^ trail" — be
caught on toast laid under them in cooking.
KOAST YE:N"iso]sr.
Trim neatly a well-hung haunch of venison, scraping
off all dark skin and dried surface ; wipe thoroughly,
and if it is getting ^^high '' let the cloths be dipped in
vinegar ; cover the haunch with a thick sheet of white
cartridge paper well buttered ; tie this securely over.
Baste the venison to prevent the jiaper from burning ;
half an hour before the meat is done remove the paper,
sprinkle a little salt over the meat, dredge it with flour,
and baste liberally with butter stuck in a spoon. Pour
the fat from the dripping-pan, keeping back any brown
gravy there may be ; pour a cup of boiling water to this✪ Roast Venison,
Game, 1 95
and boil it down adding only salt ; serve the gravy in a
tureen; put a frill of white paper round the knuckle^
and serve very hot. Allow fifteen minutes to the pound.
Eed-currant jelly and venison sauce should be served
with venison. Venison sauce is equal parts of mutton
broth, made very strong, and port wine, with a little
cayenne pepper. Many simply serve currant jelly made
hot.
Some roast the haunch in a flour-and- water paste
until nearly done, when it is removed and the meat
browned.
YENISON" CUTLETS OR STEAKS.
Cut cutlets or steaks an inch thick, trim neatly, but
take away no fat ; pepper and salt them✪ Venison Cutlets or Steaks ; broil them
on a hot gridiron over a clear, gentle fire ; turn often,
they will take twenty minutes ; send stewed mushrooms
and baked potatoes to table with them ; or, if you have
no mushrooms, make some currant jelly hot, and send
it as sauce.
CHAPTER XXIX.
SALADS.
Although there are many salads of different names,
there are but two dressings in ordinary use : the simple
French dressing, suitable for any salad where there is
no meat used, and mayonnaise. There are many others,
of course, several varieties of English dressing all more
or less bad — American dressings no better.
The French excel in salads, and it is rare, indeed, at
a French table to eat one poorly mixed. Yet their
method is very simple, so simple, indeed, that many
think it cannot matter in mixing oil and vinegar whether
one or other goes first, provided the quantities are right ;
but this is the secret, the oil must ie first. The reason
is this : if the leaves are wet first with the vinegar, the
oil will not adhere and will lay at the bottom of the
bowl, and a sharp, crude salad will be the result. This
shows, too, why the lettuce must always be well dried
before being put in the bowl.
LETTUCE SALAD.
This is best prepared on the table, as it should be
eaten soon after it is made.
The lettuce should be carefully washed and dried.
Hold over the bowl a salad-spoon, into which put a
saltspoonf ul of salt and a quarter one of white pepper✪ Lettuce Salad ;
196
Salads, 1 9 7
Page 100 · 4 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
If the fire is good and the fat deep enough (there
should be two to three pounds in the kettle), a dozen
birds and a dozen rounds of bread will take less than
twenty minutes, and make a most delicious dish.
Epicures prefer that woodcock and snipe should not
be drawn, but the entrails — otherwise the ^^ trail" — be
caught on toast laid under them in cooking.
KOAST YE:N"iso]sr.
Trim neatly a well-hung haunch of venison, scraping
off all dark skin and dried surface ; wipe thoroughly,
and if it is getting ^^high '' let the cloths be dipped in
vinegar ; cover the haunch with a thick sheet of white
cartridge paper well buttered ; tie this securely over.
Baste the venison to prevent the jiaper from burning ;
half an hour before the meat is done remove the paper,
sprinkle a little salt over the meat, dredge it with flour,
and baste liberally with butter stuck in a spoon. Pour
the fat from the dripping-pan, keeping back any brown
gravy there may be ; pour a cup of boiling water to this,
Game, 1 95
and boil it down adding only salt ; serve the gravy in a
tureen; put a frill of white paper round the knuckle^
and serve very hot. Allow fifteen minutes to the pound.
Eed-currant jelly and venison sauce should be served
with venison. Venison sauce is equal parts of mutton
broth, made very strong, and port wine, with a little
cayenne pepper. Many simply serve currant jelly made
hot.
Some roast the haunch in a flour-and- water paste
until nearly done, when it is removed and the meat
browned.
YENISON" CUTLETS OR STEAKS.
Cut cutlets or steaks an inch thick, trim neatly, but
take away no fat ; pepper and salt them ; broil them
on a hot gridiron over a clear, gentle fire ; turn often,
they will take twenty minutes ; send stewed mushrooms
and baked potatoes to table with them ; or, if you have
no mushrooms, make some currant jelly hot, and send
it as sauce.
CHAPTER XXIX.
SALADS.
Although there are many salads of different names,
there are but two dressings in ordinary use : the simple
French dressing, suitable for any salad where there is
no meat used, and mayonnaise. There are many others,
of course, several varieties of English dressing all more
or less bad — American dressings no better.
The French excel in salads, and it is rare, indeed, at
a French table to eat one poorly mixed. Yet their
method is very simple, so simple, indeed, that many
think it cannot matter in mixing oil and vinegar whether
one or other goes first, provided the quantities are right ;
but this is the secret, the oil must ie first. The reason
is this : if the leaves are wet first with the vinegar, the
oil will not adhere and will lay at the bottom of the
bowl, and a sharp, crude salad will be the result. This
shows, too, why the lettuce must always be well dried
before being put in the bowl.
LETTUCE SALAD.
This is best prepared on the table, as it should be
eaten soon after it is made.
The lettuce should be carefully washed and dried.
Hold over the bowl a salad-spoon, into which put a
saltspoonf ul of salt and a quarter one of white pepper ;
196
Salads, 1 9 7