The art of German cooking and baking

Stir the flour into the frying butter, brown it a few minutes, add the water, cook 5 minutes and add the lemon juice, then strain. Remarks: The remnants of this venison may be utilized in a soup. Fry them with some butter or lard and soupgreens and a tablespoonful of flour, add water and cook slowly for two hours. For directions refer to No. 63 and 64 under Soups, Chapter 1. —117— No. 2— LEG OF VENISON. Quantity for 6 Persons. 1 leg of venison, S % to 4 lbs. % lb. of bacon cut in wide, thin Salt slices, for lining the pan % lb. of butter 1 tbsp. of flour % qt. sour cream % cup of water % lb. bacon strips Preparation : The meat is pounded on both sides, washed, dried, skinned and larded with bacon. The joint of the leg- is chopped. Scald the leg with a pint of boiling water and place it into the hot butter in the roasting pan, brown it on both sides, then place the bacon slices on the bottom of the pan and the leg of venison on top of tlhem, roast in the oven for one hour, basting it often with spoonfuls of cream. The Gravy: After the leg of venison is done, stir the flour into the drippings, brown it for 2 minutes, then add the water, cook for 5 minutes and strain. Remarks: With a tablespoonful of red wine you can improve the gravy. If you wish to have the meat rare, allow % hour for roasting. Add or subtract some of the time for frying according to the size of the piece of venison. No. 3— VENISON CUTLETS. 2% lbs. of venison from back Salt or loin Scant Va lb. of butter For the Gravy. % lb. of butter 1 pinch of sugar 3 tbsps. of flour Salt 1 qt. of water 1 clove % pt. of Madeira 1 tsp. of meat extract Some soupgreens % tsp. of lemon juice 1 pinch of pepper Preparation: The meat is skinned, cut into % inch slices, each having a rib bone, then they are pounded on both sides and salted. Chop the scraps and fry them with the soupgreens, lig-ht brown in hot butter, stir in the flour and brown it, add the water and season with salt, pepper, sugar, lemon juice, Madeira and clove and cook slowly for II/2 hours. Strain the gravy and put into it the meat extract and truffle slices and stew a little while. The cutlets are fried 4 minutes in the Yg lb. of butter; serve on a hot platter and pour the gravy, which should be smooth, over it. Remarks: You may also pour tomato or champignon gravy over the meat. The platter with the cutlets would look well garnished with pufF-paste scallops. — 118 — No. 4— DEER OR DOE LIVER. Quantity lor 2 Persons. 1 deer or doe liver 1 tbsp. of chopped onion Salt 2 tbsps. of vinegar 1 pinch of pepper 2 tbsps. of water % lb. of butter % tsp. of meat extract % tbsp. of flour Preparation: The liver is washed and dried. Trim off the membrane, cut into even thin slices, salt and pepper and fry quickly in the hot butter. Onion and flour are stirred in and stewed with the liver. Then the water, vinegar and meat extract are added and cooked well ; when done, serve at once because the liver will get hard and tough when standing. No. 5— VENISON RAGOUT. Quantity for 6 Persons. 3 — 4 lbs. of venison 6 pepper-corns % lb. of butter 2 cloves 4 tbsps. of flour 1 bay-leaf 1 Vz qts. of water Juice of % lemon Vz onion, sliced 1 tumblerful of red wina Salt Preparation: The meat is cut into 3 inch squares. The ^ lb. of butter is browned with the flour, then water is added and all the spices and cooked 5 minutes. The meat is put into this gravy, the pot well covered and % hour before done, the red wine is added. If the gravy has boiled down too far, add some more water. When the ragout is done, take out the meat, strain the gravy and pour it over the meat, serve on a hot platter. The gravy should be smooth. This meat should be cooked in an iron pot. Remarks: Potato dumplings are nice with venison ragout. No. 6— TO CARVE A LEG OF VENISON.