124. Hashed Venison—Ingredients—The remains of roast venison, its own gravy, thickening of butter and flour✪ Hashed Venison. Cut the meat from the bones in small slices, and, if there is sufficient of its own gravy left, put the meat into this, as it is preferable to any other. Should there not be enough, put the 4 50 THE Dominion Coox Book. bones and trimmings into a stewpan, with about a pint of good gravy; let them stew gently for an hour, and strain the gravy. Put a little flour and butter into the stewpan, stirring until brown, then add the strained gravy, and give it a boil up ; skim and strain again, and, when a little cool, put in the slices of venison. Place the stewpan by the side of the fire, and, when on. the point of simmering, serve; do not allow it to boil, or the meat will be hard. Send red-currant jelly to table with it. 125. To Truss a Goose. Cut off the feet at join., the pinions at first joint, and the neck close to the back, leaving enough skin to turn over it. Loosen the liver, etc. at neck end. Cut bird open a little above the vent, draw, wash, and dry the inside, and beat the breast bone down with arolling-pin. Put a skewer through the under part of one pinion, and on through the other. Secure the legs by passing the skewer through the first joint and on through body to reach other. 126. Roast Goose--Ingredients—Goose, 4 onions, 10 sage leaves, 4% Ib. bread crumbs, 2 oz. butter, salt and pepper✪ Roast Goose to taste, I egg. After drawing carefully,wash and wipe. Make a stuffing of above ingredients, put into the body of the goose, and secure it firmly at both ends. Put it into a moderate oven, keeping it well basted. Make a gravy of the giblets and send to table with cranberry or apple sauce. 127. Hashed Game (Cold Meat Cookery) -— Ingredients— The remains of cold roast goose, 2 onions, 2 oz. of butter, 1 pt. of boiling water, I dessertspoonful of flour, pepper and salt to taste, 2 tablespoonfuls of mushroom catchup✪ Hashed Game (Cold Meat Cookery). Cut up the goose into pieces of the size required ; the infe- rior joints and trimmings put into a stewpan to make the gravy ; slice and fry the onions in the butter of a very pale brown; add these to the trimmings, and pour over about a pint of boil- ing water ; stew these gently for three-quarters of an hour, then skim and strain the liquor. Thicken it with flour, and flavor with catchup, in the above proportion; add a seasoning of _ pepper and salt, and put in the pieces of goose ; let these get thoroughly hot through, but do not allow them to boil, and serve with toasted bread. ‘Time, altogether rather more tats one hour. Son ae an ee ic Pec Me Pc Me Pc Pe Pe a, MEATS Oe ee ~ OBSERVATIONS ON MEAT. In purchasing beef secure meat of a deep red color, with the fat mingled with the lean, giving it a mottled appearance. The fat will be firm and the color resembling grass butter. The smaller the breed, so much sweeter the meat. It will be better for eating if kept a few days. Veal, lamb and pork (being white meat), will not keep more than a day or two. Beef—For roasting, the sirloin and rib pieces are the best. The chief object is to prevent the escape of the juices; it is a very good plan to throw acup of bot/ing water over the meat when first put in the oven. This will prevent the escape of the juices for a while, and will thoroughly warm through the meat. Mutton—Choose this by the fineness of its grain, good color, and firm white fat. It is not the better for being young; if of a good breed and well fed, it is better for age; but this only holds with wether-mutton ; the flesh of the ewe is paler, and the texture finer. Ram-mutton is very strongly flavored ; the flesh is of a deep red, and the fat is spongy.

AI-modernized reading of the original text

124. Hashed Venison—Ingredients—The remains of roast venison, its own gravy, thickening of butter and flour. Cut the meat from the bones in small slices, and, if there is sufficient of its own gravy left, put the meat into this, as it is preferable to any other. Should there not be enough, put the 50 THE Dominion Coox Book. bones and trimmings into a stewpan, with about a pint of good gravy; let them stew gently for an hour, and strain the gravy. Put a little flour and butter into the stewpan, stirring until brown, then add the strained gravy, and give it a boil up ; skim and strain again, and, when a little cool, put in the slices of venison. Place the stewpan by the side of the fire, and, when on. the point of simmering, serve; do not allow it to boil, or the meat will be hard. Send red-currant jelly to table with it. 125. To Truss a Goose. Cut off the feet at joint., the pinions at first joint, and the neck close to the back, leaving enough skin to turn over it. Loosen the liver, etc. at neck end. Cut bird open a little above the vent, draw, wash, and dry the inside, and beat the breast bone down with a rolling-pin. Put a skewer through the under part of one pinion, and on through the other. Secure the legs by passing the skewer through the first joint and on through body to reach other. 126. Roast Goose--Ingredients—Goose, 4 onions, 10 sage leaves, 4% lb. bread crumbs, 2 oz. butter, salt and pepper to taste, I egg. After drawing carefully,wash and wipe. Make a stuffing of above ingredients, put into the body of the goose, and secure it firmly at both ends. Put it into a moderate oven, keeping it well basted. Make a gravy of the giblets and send to table with cranberry or apple sauce. 127. Hashed Game (Cold Meat Cookery) -— Ingredients— The remains of cold roast goose, 2 onions, 2 oz. of butter, 1 pt. of boiling water, I dessertspoonful of flour, pepper and salt to taste, 2 tablespoonfuls of mushroom catchup. Cut up the goose into pieces of the size required ; the inferior joints and trimmings put into a stewpan to make the gravy ; slice and fry the onions in the butter of a very pale brown; add these to the trimmings, and pour over about a pint of boiling water ; stew these gently for three-quarters of an hour, then skim and strain the liquor. Thicken it with flour, and flavor with catchup, in the above proportion; add a seasoning of _ pepper and salt, and put in the pieces of goose ; let these get thoroughly hot through, but do not allow them to boil, and serve with toasted bread. ‘Time, altogether rather more than one hour. Son ae an ee ic Pec Me Pc Me Pc Pe Pe a, MEATS Oe ee ~ OBSERVATIONS ON MEAT. In purchasing beef secure meat of a deep red color, with the fat mingled with the lean, giving it a mottled appearance. The fat will be firm and the color resembling grass butter. The smaller the breed, so much sweeter the meat. It will be better for eating if kept a few days. Veal, lamb and pork (being white meat), will not keep more than a day or two. Beef—For roasting, the sirloin and rib pieces are the best. The chief object is to prevent the escape of the juices; it is a very good plan to throw acup of bot/ing water over the meat when first put in the oven. This will prevent the escape of the juices for a while, and will thoroughly warm through the meat. Mutton—Choose this by the fineness of its grain, good color, and firm white fat. It is not the better for being young; if of a good breed and well fed, it is better for age; but this only holds with wether-mutton ; the flesh of the ewe is paler, and the texture finer. Ram-mutton is very strongly flavored ; the flesh is of a deep red, and the fat is spongy.

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