German cookery for the English kitchen

(Game and Poultry. J Rehfucken. (Saddle of Venison.) For 6 to 8 Persons. Time of Preparation : 2 hours. I saddle venison. \ lb. butter. 3 oz. bacon. A little flour. \ pint sour cream. \ pint stock. Tablespoonful salt. Rub the saddle over with a damp cloth, skin it carefully and lard it with the bacon cut into very thin strips. Put the joint into the baking tin, strew salt over it, pour over hot butter, and roast in a very hot oven, adding the stock gradually, and finally the cream, thickened with a little flour. When done, which will be in about 30 minutes, remove the meat carefully in one piece from the bone, cut slantingly into slices, and then replace in former position on the bone for serving. Rehkeule. (Leg of Venison.) Prepare in the same way as saddle. A leg weighing 4^ lbs. takes | hour to roast. Rehblatt. (Shoulder of Venison.) Prepare in the same way as saddle. Allow \\ hour roasting time. Wild und Geflügel. Hirschsteaks mit Burgundy Sauce. (Venison Cutlets with Burgundy Sauce.) 3 lbs. venison cut from the leg. 2 to 3 tablespoonsful Madeira. 6 oz. butter. 2 oz. mushrooms. 2 juniper berries. \\ pint Burgundy sauce. A drop or two of lemon juice. Salt and pepper. Cut the meat up into slices, beat it a little, sprinkle with salt and pepper, roll in flour and fry in the butter for lo minutes. Make a Burgundy sauce {see recipe, page 62), add to it the mushrooms, juniper berries, Madeira and lemon juice, and serve with the venison cutlets. Ragout von Hirschfleisch. (Venison Ragout.) 2\ lbs. cold roast venison. i{ pint brown '' Grundsauce. \ teaspoonful chopped onion. I ,. raspberry jelly. »> 9» I gill venison gravy. I gill red wine. Lemon juice. Cayenne. Cut the venison into slices or dice. Boil up all ingredients with the gravy for 10 minutes and then put in the venison to warm through before serving. Salt to taste. For the red wine may be substituted vinegar, a trifle lemon essence, a pickled cucumber (saure Gurke), and an apple. In either case, capers may be added. For 8 Persons. Hasenbraten. (Roast Hare.) Time of Preparation : 2\ hours. \ pint water with \ teaspoonful Liebig's Meat Extract dissolved in it. A trifle flour. 1 hare. 2 oz. bacon. \ pint cream. 2 oz. butter. Salt. Draw the hare, chop off the ribs and front legs.^ Wash it once in lukewarm water and several times in Game and Poultry. 71 told water. Then skin very carefully, remove all fat and lard very thoroughly with the bacon cut into strips. Place the hare in a baking tin, pour the butter, hot, over it and roast, basting continually and adding, alternately, the water with the Meat Extract and the cream thickened with a little flour. Allow about 45 minutes roasting time for a young hare. Carve before serving, then place together again in its original shape, pouring over it some of the gravy in which it has been cooked. Should the hare be somewhat old, lard it and then rub it well with the following mixture : 2 tablespoonsful red wine, i tablespoonful lemon juice, i tablespoonful salad oil. Leave the hare soaking in this for two days and then roast as above, adding, in addition, this mixture in which it has lain. Hasen-Salmi. (Salmi of Hare.) For 8 Persons. Time of Preparation : 2 hours. 2 oz. browned flour. I quart water, 1 roast hare with its gravy. 2 oz. onions. Carrots. i* Turnips. .1 A little celery. \ Lemon peel and juice. ^ teaspoonful Meat Extract. A pinch of cayenne. A little sugar. Peppercorns. 2 oz. mushrooms. A gill red wine. Roast the hare according to last recipe. Remove the meat from the bones and cut it up into slices.