European and American cuisine

Civet of Venison à la Française.— — Cut 2 pounds of lean venison meat into small pieces, lay it in a covered dish ; season with 1 tablespoonful salt, 1 teaspoonful white pepper, 1 large sliced onion, Yg cupful vinegar, 7, bunch of parsley, 1 sprig of thyme, 1 bay leaf, I tablespoonful whole peppers ; mix all well together, cover and let it stand overnight. One hour before serving, melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook a few minutes ; add 3 cupf uls of meat broth or boiling water with 2 teaspoonfuls beef extract ; drain the meat ; add the spice, onions, and the liquid from the meat ; boil 15 minutes, then strain, return the sauce to the saucepan, put in the venison, and boil gently 45 minutes ; arrange it on a hot dish, and serve with small German potatoes, which should first be peeled and parboiled in water, then drained and sauted in butter. Civet of hare and rabbits is prepared in the same way. Venison Steak à la Maître d'Hôtel.— Procure 6 small steaks from a nice leg of venison, weighing in all about 2Ys pounds ; season with 1 even teaspoonful salt and pepper, brush them over with melted butter or fine oil, lay the steaks on a hot broiler, and broil 5 minutes on each side over a moderate fire ; dress them on a hot dish, spread over 2 ounces maitre d'hdtel butter, and serve ; garnish with water cress and French fried potatoes. Venison Steak with Currant-Jelly Sauce.— Prepare and broil 6 small venison steaks the same as in foregoing recipe. Prepare the sauce as follows : Place a small saucepan with Yt table- spoonful fine-chopped onion, the same of carrots and ham, over the fire ; add Yt ounce butter, Ys bay leaf, 6 whole peppers, cook 5 minutes; add Y» teaspoonful flour, stir and cook 3 minutes; add lYs gill of broth, a little beef extract, Y» even teaspoonful salt, cook 5 minutes ; then strain the sauce into a clean saucepan, add 1 gill of port wine, and cook 5 minutes ; add 1 glass of currant jelly, cook until the jelly is dissolved ; pour the sauce on to a hot dish and dress the steaks over it ; garnish with potato croquettes the size of a hickory nut, or bread croutons. Venison steak may be served with Colbert sauce, Madeira sauce, or with 1 pint of chestnut pur6e on a hot dish and the steaks dressed over it. Venison Steak broiled Plain.— Brush 6 small venison steaks over with melted butter, lay them on a hot broiler, and broil 5 minutes on each side. In the meantime stir 2 ounces butter to a cream ; add 1 even tablespoonful salt, Ys even teaspoonful pepper ; spread this over both sides of the steaks ; garnish with potato patricia and water cress or with Sarah Bernhardt potatoes. Venison garnished with Aspic.— Skin, lard, and roast a loin of venison, cut off the fillets close to the bone, and carve into slices ; put the slices back into their former places so that they look as if they had not been cut. Glaze the whole and garnish with chopped aspic and water cress. Leg of Venison in Aspic.—— Have a leg of a young venison larded and roasted ; when cold cut the upper side into slices and put them in their former places again. Glaze and garnish with chopped aspic, water cress, or white lettuce leaves ; twist a frill of fringed paper around the knuckle, and serve.