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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Venison. |
ROAST LEG OF VENISON.--Make a paste of
one quart of flour and a pint of
cold water; cover the venison
with this, and place before a hot
fire or in a very hot oven; as
the paste browns, baste it
frequently with the gravy in the
pan. When it has cooked an hour
and a half, take off the paste,
cover with butter, and dredge
with flour. Cook another hour,
basting. Make a gravy of butter,
flour, lemon juice and three
tablespoonsful of currant jelly.
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ROAST VENISON.--Take a haunch and spit
it; butter four sheets of paper,
and put two on the haunch; then
make a paste with flour, butter
and water, roll it out half as
large as the haunch, and put it
over the fat part; then put the
other two sheets of paper on, and
tie them with pack-thread; lay it
to a brisk fire, and baste it
well all the time of roasting. It
will take from two to three hours
to roast, according to the size
of the piece of venison.
Any
one of the following sauces can
be served with the venison;
currant jelly, warm; or, half a
pint of red wine with a quarter
pound of sugar, simmered over a
clear fire for five or six
minutes; or, half a pint of
vinegar and a quarter pound of
sugar, simmered to a syrup.
In
case any of the venison is left
over, it can be hashed and stewed
with currant jelly, which makes a
very fine dish.
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STEWED VENISON.--Cut some slices of cold
venison, stew it in some of its
own gravy, dredge some flour over
it, and add a mixture of butter,
catsup and red currant jelly.
Serve with square pieces of fried
bread.
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| SMOKED VENISON is found in the markets
during April and May. It is very
nice when shaved like smoked
beef. You may cut it in slices,
pour tepid water over it, and
broil it on a gridiron like
beefsteaks; or it can be boiled
like ham, requiring about half
the time to cook that ham does.
Smoked venison, covered with
white-washed canvas, like
Westphalia ham, will keep a long
time.
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