Miss Parloa's kitchen companion

Wipe the meat carefully, and then draw off the dry skin. Lard the lean side of the leg. Have the butter soft, and rub half of it over the meat ; then dredge with salt, pepper, and flour, being generous with the flour. Lay the meat on the rack in the dripping-pan, and sprinkle the bottom of the pan with flour. Place in a very hot oven, and watch carefully until the flour in the pan browns. This will be in about five minutes. Now add enough boiling water to cover the bottom of the pan, and close the oven door. In fifteen minutes begin to baste the venison with the gravy in the pan, and with salt, pepper, and flour. Do this every fifteen minutes until the meat is cooked enough. The water in the pan must be renewed often. The last basting should be with soft butter and flour. If the meat be wished very rare, an hour and a quarter's cooking will suffice, but for most tastes an hour and a half will be none too much. Serve very hot with currant jelly sauce or a gravy made from the drippings in the pan. Many people baste the venison with port or claret instead of the gravy in the pan. The oven must be very hot the first half-hour, and after that the heat must be reduced a little. If the leg of venison is to be roasted before the fire, treat it in the same manner, except that it will require twenty minutes longer to cook. Saddle of Venison, Larded and Roasted. Cut the flanks from a saddle of venison, and wipe the meat with a damp towel, being careful to remove all the hairs. Lard it. Dredge generously with salt and lightly with pepper; also rub soft butter over the top of the saddle, and dredge thickly with flour. Roast and serve the same as a leg. A. thick saddle weighing eight pounds Larded Saddle of Venison. | will require an hour and a quarter's cooking, if it be wished very rare ; cooking for an hour and a half will leave it moderately rare. * Venison Steaks. Have the steaks cut three-quarters of an inch thick. Season them with salt and pepper, and dip them in melted butter and in flour. Broil over a bright, hot fire for six minutes, turning constantly. Serve immediately with maitre d'hotel butter spread over them. If for luncheon or dinner, provide thin fried potatoes or potato balls and cauliflower or French peas as accompaniments. Here is another mode of cooking venison steaks : Have them cut half an inch thick. Season them with salt and pepper, and for two small slices of steak put two tablespoonfuls of butter, three of stock, one of currant jelly, one teaspoonful of lemon juice, and a slight seasoning of salt and pepper into a chafing-dish. Light the lamp, and as soon as the mixture begins to boil, put in the steaks. Cook for six minutes, turning frequently. This cooking is, of course, to be done at the table. Slices of cold venison are nice if warmed in a chafingdish and served with the gravy or sauce left from a previous meal. Cold roast venison may be warmed and served with a brown sauce or curry sauce, or as hash on