The Swedish, French, American cook book

add one cup of Madeira wine, let simmer from one to one and a half hours with a tight cover, adding some onions and carrots to the pot. When done, take out, put on a hot platter, glaze with a brown glaze, garnish with parsley, and pour over a game port wine sauce. This can be served with the salad or as an entree. It can also be served as a roast with potatoes and green vegetables. Garnished Saddle of Venison ( Selle de Venaison garnie ) Select a nice saddle of venison that has been hanging for a long time, beat well with a rolling pin and tie up plump; put in a pan with some onions, carrots, pepper, salt, and some water and roast from thirty to fifty minutes (baste it now and again while roasting). Leave in an open oven and let stand from ten to fifteen minutes to loosen the blood. When carving, follow the backbone, cut out the meat, carve in thin slices, then put it back in place; decorate with a bunch of parsley tied around a silver skewer and stuck in one end of the saddle; garnish with stuffed tomatoes or croustades filled with peas, artichoke bottoms, etc., around. Make a brown gravy from the pan it is cooked in and strain; put it around — if not sufficiently brown, color with kitchen bouquet. This is a very expensive piece of meat and used as a joint for a dinner party. Serve with currant jelly, potatoes, green vegetables, and corinthienne sauce. ( Venison Cutlets ( Cotelettes de Venaison ) a la Gustaf Adolf Cut the cutlets from the leg, about one inch in thickness. Put butter in a pan; add the cutlets, sprinkle with pepper and salt, cook until brown on both sides. Dish up on a hot platter, in circu¬ lar style — one resting on top of another; put a paper frill in each. Put half a cup port wine in the pan the cutlets cooked in, thicken with a teaspoon of cornstarch dissolved in some water, pour this gravy all over the cutlets. Serve as an entree with green peas in the centre, or as a luncheon or supper dish with potatoes. Venison with Mushrooms, a la Edward Venaison aux Champignons, a la Edouard Cut shoulder of venison in square pieces, put in oven with water sufficient to cover it, pepper, salt, and carrots; let simmer slowly until tender — about one and a half hours. In the mean¬ time, take one pound of button mushrooms, peel and wash, put on the stove in one cup water and half cup sherry, cook for about fifteen minutes. When the meat and mushrooms are done, put one tablespoon butter in a saucepan, add two tablespoons flour, one cup mushroom juice, and one cup of the juice that the veni¬ son cooked in; stir the sauce until smooth, color with kitchen bouquet (and some beef extract, if at hand); flavor strongly with Madeira and some port wine, add the mushrooms and the meat, let simmer slowly from fifteen to twenty minutes — skim again and again. When ready to serve, arrange on a hot platter, and gar¬ nish with parsley. Serve with currant jelly. Stuffed Venison Cutlets with Mushrooms, a la Alfred Cotelettes de Venaison farcies, aux Champignons a la Alfred