Practical household cookery

crumbs, and broil them for a few minutes over a dear fira When nicely browned dish them up in a circle, garnish the centre with the glazed chestnuts, and senre with the remainder of the glaze apart 58L HARICOT OF ROEBUCK. Cut the scrag-end of the neck and breast of venison between each bone, put them in a sauto-pan, and fry to a nice brown ; drain off all the fat, and sprinkle over them two tablespoonfuls of flour. Continue frying them for three or four minutes longer; after which, moisten with half a bottle of claret and a quart of broth ; add a " bouquet garni," two large carrots, and three turnips cut into fancy shapes, and a dozen small button onions ; set the pan over the fire, and stir the contents with a wooden spoon till it boils, then let it simmer gently for about an hour and a half. When the meat and vegetables are cooked, take them out of the saut^-pan with a large perforated spoon, and put them into another stewpan on the Are with half a pint of its liquor, free from fat, to keep it hot. Skim off all the grease from the remainder of the liquor, reduce it on a brisk fire to a half -glaze, strain it through a pointed strainer over the meat and vegetables, season with salt and pepper, simmer for five minutes, dish up and serve. 682. ROEBUCK FRY. Clean and cut the fry of a roebuck into small scollops, season these with salt and pepper, and roll them well over the flour ; then fry them to a nice brown in a saute-pan with some clarified butter. When done, dish up with fried parsley, and serve with sharp Italian sauce (No. 205) apart. 583. ROEBUCK'S BRAINS. These brains are prepared, cooked, and fried in the same style as sheep's or calf's brains. 584. JUGGED VENISON. Cut in three-inch pieces either shoulder or breast of venison ; fry these to a nice brown in a stewpan with some fat bacon that has been at least four days in brine ; drain off the fat ; sprinkle three tablespoonf uls of flour over the venison; fry it, and toss the stewpan for three minutes longer; moisten with a bottle of claret and a quart of broth; season with salt and pepper; add a *^ bouquet garni," and set the pan on the fire, stirring very frequently until it boils; then simmer gently. Meanwhile fry in butter for five minutes, two dozen small button onions, and when the venison has boiled for half an hour add to it the onions and a pint of button champignons; continue the simmering till the meat is done and tender, which will take about two hours, then throw the "bouquet garni" away ; skim off ail scum and grease from the surface, and pour it over a dish ; garnish round with fried crotitons cut triangle-shape, and serve. 585. LOIN OR SADDLE OF ROEBUCK A L'ECOSSAISE. Trim nicely a well-hung loin or saddle of venison ; cover the fillet with thin slices of fat baoon, and place it in a large saut^-pan with a carrot, two onions sliced, a small "bouquet garni," four ounces of butter, six cloves, and four ounces of streaky bacon cut in narrow strips. Fry these on a moderate fire for an hour with the lid on, taking care to tuiii the meat and baste it often with the butter ; then add a pint of good broth, and continue simmering and basting the meat till done. Meanwhile prepare some croquettes of potatoes (No. 326). When the meat is ready dish it up, garnish with croquets of potatoes; strain the liquor in which the venison was cooked into a small stewpan, add half a pint of Espagnole sauce (No. 151), with two tablespoonfuls of currant jelly, and salt and pepper to taste ; stir this on the fire for a few minutes, or till the jelly is well melted, pour it in a sauce-boat, and serve. 586. HAUNCH OF ROEBUCK ROASTED.