877. Reed-birds, Roasted.— Procure twelve freshly killed, fine, fat reed-birds ; cut off their legs and wings, pick the eyes out, and remove the skin from the heads, clean and wipe them neatly, and with a skewer remove the gizzards from the sides, then cover their breasts lightly with thin slices of bacon ; arrange them on three kidney-skewers, four on each, and lay them in a roasting-pan ; season with a pinch of salt, spread a very little butter over, and set them in the oven to roast for seven minutes ; remove them to a hot dish with six hot toasts ; garnish with watercress✪ Reed-birds, Roasted and send to the table immediately. 28z| THE TABLE. 878. Saddle Of Venison, Jelly Sauce. — Procure a saddle of a small venison, weighing about five pounds ; pare it neatly, remove the sinews from the surface, and lard it with a larding-needle as finely as possible ; tie it three times around. Put into the roasting-pan one sliced onion and one sliced carrot ; lay in the saddle, seasoning with one pinch of salt ; spread half an ounce of butter over, and put it in a brisk oven to roast for forty minutes, basting it frequently with its own gravy. Untie before lifting it from the pan, arrange neatly on a hot dish ; pour into the pan half a glassful of Madeira wine and a gill of white broth (No. 99); let come to a boil on the stove. Skim the fat off the gravy, straining the lean part over the saddle. Serve with half a pint of hot currant-jelly sauce✪ Saddle of Venison, Jelly Sauce (No. 884) separately. All saddles of venison are prepared the same way, only with different sauces and garnishings. 879. Venison Steak, Broiled.— Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks ; pare and flatten them nicely. Put them on a plate to season with a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg, and one tablespoonful of oil. Roll them in well, and put them to broil for five minutes on each side. Dress on a hot dish, and spread a gill of maitre-d'hotel butter✪ Venison Steak, Broiled (No. 145) over ; decorate the dish with a little watercress, and serve. All venison steaks are prepared the same way, only served with dif- ferent sauces and garnishings. 880. Venison Steak, Londonderry Sauce.— To be prepared the same as for the above (No. 879). Cut into Julienne-shaped pieces half an ounce of citron, also the zest of half a small, sound lemon cut in the same way. Place them in a saucepan with a glassful of good port wine ; cook for two or three minutes at most. Add now a gill of currant jelly, stir all well together until the jelly is thoroughly dissolved, add just a little Cayenne pepper, but no more than the equivalent of the third of a saltspoonful✪ Venison Steak, Londonderry Sauce. Allow to come to a boil. Pour the sauce on the hot serving-dish, place the steaks one overlapping another, and serve very hot. 881. Venison Steak, Colbert Sauce.— Proceed the same as for No. 879, serving with half a pint of hot Colbert sauce (No. 190). 882. Venison Steak, Puree of Chestnuts.— The same as for No. 879, serving with half a pint of puree of chestnuts (No. 131). 883. Venison Steak, Mashed Potatoes.— The same as for No. 879, serving with a pint of mashed potatoes and a little gravy (No. 998).

AI-modernized reading of the original text

877. Reed-birds, Roasted.— Procure twelve freshly killed, fine, fat reed-birds ; cut off their legs and wings, pick the eyes out, and remove the skin from the heads, clean and wipe them neatly, and with a skewer remove the gizzards from the sides, then cover their breasts lightly with thin slices of bacon ; arrange them on three kidney-skewers, four on each, and lay them in a roasting-pan ; season with a pinch of salt, spread a very little butter over, and set them in the oven to roast for seven minutes ; remove them to a hot dish with six hot toasts ; garnish with watercress and send to the table immediately. 878. Saddle Of Venison, Jelly Sauce. — Procure a saddle of a small venison, weighing about five pounds ; pare it neatly, remove the sinews from the surface, and lard it with a larding-needle as finely as possible ; tie it three times around. Put into the roasting-pan one sliced onion and one sliced carrot ; lay in the saddle, seasoning with one pinch of salt ; spread half an ounce of butter over, and put it in a brisk oven to roast for forty minutes, basting it frequently with its own gravy. Untie before lifting it from the pan, arrange neatly on a hot dish ; pour into the pan half a glassful of Madeira wine and a gill of white broth (No. 99); let come to a boil on the stove. Skim the fat off the gravy, straining the lean part over the saddle. Serve with half a pint of hot currant-jelly sauce (No. 884) separately. All saddles of venison are prepared the same way, only with different sauces and garnishings. 879. Venison Steak, Broiled.— Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks ; pare and flatten them nicely. Put them on a plate to season with a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg, and one tablespoonful of oil. Roll them in well, and put them to broil for five minutes on each side. Dress on a hot dish, and spread a gill of maitre-d'hotel butter (No. 145) over ; decorate the dish with a little watercress, and serve. All venison steaks are prepared the same way, only served with different sauces and garnishings. 880. Venison Steak, Londonderry Sauce.— To be prepared the same as for the above (No. 879). Cut into Julienne-shaped pieces half an ounce of citron, also the zest of half a small, sound lemon cut in the same way. Place them in a saucepan with a glassful of good port wine ; cook for two or three minutes at most. Add now a gill of currant jelly, stir all well together until the jelly is thoroughly dissolved, add just a little Cayenne pepper, but no more than the equivalent of the third of a saltspoonful. Allow to come to a boil. Pour the sauce on the hot serving-dish, place the steaks one overlapping another, and serve very hot. 881. Venison Steak, Colbert Sauce.— Proceed the same as for No. 879, serving with half a pint of hot Colbert sauce (No. 190). 882. Venison Steak, Puree of Chestnuts.— The same as for No. 879, serving with half a pint of puree of chestnuts (No. 131). 883. Venison Steak, Mashed Potatoes.— The same as for No. 879, serving with a pint of mashed potatoes and a little gravy (No. 998).

Records on this page

Reed-birds, RoastedSaddle of Venison, Jelly SauceVenison Steak, BroiledVenison Steak, Londonderry Sauce

The table