My best 250 recipes

Cut the steak about three-quarters of an inch in thickness; have everything ready, as it takes but a moment to broil, and venison must be served immediately. Have the serving-dish nicely heated and rubbed with butter. Put a teaspoonful of currant jelly, a teaspoonful of Worcestershire sauce and a quarter of a cupful of stock into a sauce-pan; add half a teaspoonful of salt; stand it where it will not boil, but will get very hot. Put the venison in a dry frying-pan over the fire, turn it constantly for five minutes; or in your broiler, and broil for eight minutes, turning every minute. Put it at once on the platter, pour over the sauce, and send to the table. POTTED PIGEONS Pigeons are better cooked in a moist heat. Singe, truss them in good shape, and put them in a baking-pan. Put them in a hot oven and keep them there until they are nicely browned. While 124 My Best 250 Recipes they are browning rub together two tablespoonfuls of butter and two of flour; add a pint of stock; stir until boiling; add a teaspoonful of browning or kitchen bouquet, chopped onion, a bay leaf, a teaspoonful of salt and a saltspoonful of pepper. Arrange the pigeons in a pot, casserole-dish or saucepan, pour over the sauce, cover, and put in the oven to cook slowly for one hour and a half. Pass with these boiled rice, peas or asparagus tips and a sour jelly. SMALL BIRDS Blackbirds, reedbirds and other small birds may be roasted whole, or put them in scooped-out potatoes, fasten with a skewer, and bake for half an hour. Serve them in the potatoes with brown sauce poured over. Grouse are very good wrapped in a piece of bacon, then dusted with salt and pepper, rolled in oiled paper, and baked for half an hour in a quick oven, basting once or twice with hot stock. While they are baking mix two tablespoonfuls of Worcestershire sauce with the juice of two lemons. Baste the birds well with this, and dish on buttered toast. PANNED BIRDS This recipe will answer for all land birds. Split them down the back, remove the intestines, My Best 250 Recipes 125 and wipe the birds with a damp cloth. Put them in a baking-pan, flesh side up; cover the bottom of the pan with half a pint of hot stock or water. Put them in a very hot oven for fifteen minutes; baste, and dust with salt and pepper. Take out one bird and put the rest back for another fifteen or twenty minutes, according to the size. Cut the underdone bird in pieces and squeeze out all the juice. Grind or chop the breast and rub it with the livers, which have been boiled for twenty minutes. Add to them the juice, and two ounces of melted butter; heat over hot water. Dish each bird on a slice of toast, baste with the liver sauce, garnish with a sour jelly, and serve at once. OPOSSUM Skin, singe and wipe the opossum inside and out, then hang in a cold place for several days. Boil and mash four good-sized white potatoes; add a cupful of black walnuts chopped fine; add a teaspoonful of salt, a grating of onion, and a dash of pepper. Fill the opossum, sew it up, place it in the roasting-pan, pour over a quart of boiling water or stock, dust with salt and pepper, and roast for three hours, basting frequently. Have the oven very hot at first, then cool it down to about 240° Fahrenheit. Serve with this kale or spinach and panned baked apples, or apple sauce and cornbread. 126 My Best 250 Recipes TO COOK AN OLD FOWL Draw and truss it in shape; do not stuff. Put inside a tablespoonful of chopped onion and a dusting of salt and pepper. Brown it quickly in a hot oven, then roll it in oiled paper, replace it in the pan, add a cupful of hot water, cover with another pan, and cook slowly for one hour and a half. A BROWN FRICASSEE