Miss Parloa's kitchen companion

Cut the cutlets from either the ribs or a loin of venison, having them about an inch thick. Wipe carefully, and season with salt and pepper. Now dip them in melted butter, and dredge thickly with flour. Broil over a clear fire for ten minutes, turning constantly. Arrange on a hot dish, and season with salt, pepper, and butter. Serve currant jelly with them ; or currant jelly sauce or port sauce may be poured around them. Fillets of Venison. Have two pounds of venison steak cut into strips about four inches long, three wide, and half an inch thick. Put them in a bowl for twelve hours with one gill of vinegar, half a gill of olive oil, one table-spoonful each of chopped onion and carrot, half a teaspoonful of pepper, a generous teaspoonful of salt, two bay leaves, and a sprig of parsley. Stir the mixture several times, that all parts of the venison may be well seasoned with the marinade. When ready to cook the fillets, free them of the marinade, and dredge lightly with flour. Set them in a cool place for ten minutes, while making the sauce. Next put two table-spoonfuls of butter in a stew-pan and on the fire. When it becomes hot, add two table-spoonfuls of flour, and stir until the flour gets browned. Gradually add a cupful of stock. Boil for one minute ; then add the marinade in which the fillets were soaked. Now add one- tenth of a teaspoonful of cayenne — as well as you can measure it — . and some more salt, if necessary. Set back, and simmer while the fillets are being broiled. Put the fillets in a double-broiler, and cook them over a hot, clear fire for six minutes. Arrange them on a warm dish, and strain the sauce over them. Serve at once. Roast Ducks. Tastes vary greatly in regard to the time and mode of roasting ducks. Domestic ducks are rarely cooked less than half an hour. Wild ducks are cooked from ten minutes to half an hour. Ten minutes will hardly heat the duck through, and half an hour will give only a moderately rare bird. A duck is spoiled if overcooked ; but for the majority of tastes, from twenty to thirty minutes will give satisfactory results. » Draw the duck, and wash quickly in cold water. Put two table-spoonfuls of chopped onion and one cupful of chopped celery — the green stalks will do — into the body of each bird. Now truss, and then dredge with salt, pepper, and flour. Roast before a very hot fire or in a hot oven. Have a little water in the tin-kitchen or in the bottom of the pan, if the birds be roasted in the oven. Baste every ten minutes with this and with salt, pepper, and flour. Serve very hot with olive, brown, or orange sauce. Or the ducks may be served without sauce, dressed celery or lettuce being provided instead. Do not serve the stuffing of onion and celery, as this is put in only to flavor the bird. Roast Ptarmigan.