European and American cuisine

Add Ys tablespoonful flour to the gravy, stir and cook 3 minutes on top of the stove ; add Ys pint broth, cook 3 minutes; then strain and serve in a sauce bowl. Partridges may be filled with plain bread dressing or sausage forcemeat Venison in season from 16th of August till 15th of November. Saddle of Venison with Currant Jelly.— Select a small saddle of venison, about 6 pounds in weight ; remove the skin from the surface and trim it neatly ; lard it with fine strips of larding pork, either cross or lengthwise ; season with 1 tablespoonful salt, and tie it into a round shape with 3 strings ; lay the meat in a roasting pan ; add 1 sliced onion and a small carrot cut into slices, pour over 2 ounces melted butter ; place the pan in a hot oven and roast 1 hour, basting frequently with its own gravy, adding a little water if the gravy should get too brown. When done remove the meat to a hot dish ; add to the gravy in the pan 3 tablespoonf uls sherry wine and the same of broth, let it come to a boil ; then strain ; remove all the fat, pour the gravy over the meat, and serve with the following sauce : Melt Ys ounce butter in a small saucepan ; add 1 teaspoonf ul flour, cook and stir 2 minutes ; add Ys cupful boiling water, Yb teaspoonful beef extract, Yi teaspoonf ul salt, cook and stir 2 minutes ; then add 1 gill of port wine and 1 cupful currant jelly ; cook a few minutes, and serve. Saddle of Venison roasted à l'Allemande.— Procure a saddle of young venison, remove the sinews and pare it neatly ; lard it lengthwise in 4 rows with fine strips of larding pork ; season with 1 tablespoonf ul salt ; lay the meat in a roasting pan, spread 2 ounces butter over the surface, and place in a hot oven to roast until it begins to brown, basting it freely with its own gravy ; then add 1 pint of sour cream, continue to baste and roast till done, which will take about 1 hour. Shortly before serving transfer the meat to a hot dish. Free the gravy from the fat ; mix Ys tablespoonful cornstarch with Ys gill cold water, add it to the gravy ; set the pan on top the stove, stir and cook a few minutes ; add sufficient boiling water or broth to make a pint of sauce, cook 2 minutes ; then strain. Pour 2 tablespoonfuls sauce over the venison, and serve with compote and salad. A leg of venison may be prepared in the same way for compote and salad (see my book on Desserts and Salads). Ragoût of Venison.—— Take 2Ys pounds of venison of the forequarter, cut it into pieces V/g inch in size ; place a saucepan with 1 ounce butter and 2 tablespoonfuls chopped onion over the fire, cook 3 minutes ; season the venison with 1 tablespoonf ul seasoning salt rub the seasoning and the meat well together, add it to the saucepan, cover and cook 15 minutes, stirring often ; then add ½ cupful broth, made of the remnants of venison, cover and cook 45 minutes. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir and cook 2 minutes ; add 1 cupful broth, cook a few minutes, and add it to the meat ; add the juice of ¼ lemon, boil 3 minutes longer, and serve. This rago&t may be served in a border of noodles, spaghetti, or potato dumplings, or in a border of bread croutons.