This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
WIPE venison steak, place on a well-greased broiler and broil over a clear fire. Remove to hot platter, pour around Port Wine Sauce and garnish with parsley.
2 tablespoons butter.
3 tablespoons currant jelly 1/2 teaspoon peppercorns.
Bit of stick cinnamon.
2 teaspoons finely chopped onion 1 cup brown stock.
2 tablespoons butter 1 1/2 tablespoons cornstarch 2 teaspoons lemon juice 1/2 teaspoon salt Few grains cayenne 1/2 cup port wine 1½ tablespoons Maraschino cherries.
12 slices poached beef marrow.
Cook butter and currant jelly three minutes, stirring constantly. Add peppercorns, cloves, cinnamon, onion, port wine and brown stock and cook two minutes. Melt butter, add cornstarch and stir until well blended; then pour on gradually, while stirring constantly, the hot liquid. Bring to the boiling point and add lemon juice, salt, cayenne and remaining port wine. Strain, reheat, and add glaced cherries, cut in halves, and marrow.
Remove marrow from marrow bone and cut in one-half-inch slices crosswise. Put in boiling salted water, cover and let simmer eight minutes.
Dress and clean two rabbits and disjoint in pieces for serving. Cover with three pints cold water to which have been added one and one-half tablespoons salt and let stand three hours. Drain, wipe, sprinkle with salt and pepper and roll in flour. Try out one-half pound of bacon cut in pieces; there should be two-thirds cup fat. Put in iron frying pan, add rabbit, cover and cook slowly one and one-half hours, turning frequently. Pour over one cup milk and cook thirty minutes. Remove to serving dish and garnish with parsley.
Dress, clean and truss six pigeons and saute in salt pork fat until entire surface is seared, turning frequently. Put in a kettle, nearly cover with boiling water and add one-half teaspoon peppercorns, one onion, stuck with eight cloves, eight slices carrot, two sprigs parsley and two stalks celery and let simmer five hours. Remove pigeons, strain liquor and thicken with four tablespoons butter melted and cooked with three tablespoons flour. Reheat pigeons in sauce, arrange in a pastry case and cover with a pastry top.
Dress, clean and truss three jumbo squabs. Put in casserole, brush over with melted butter, cover and bake ten minutes. Add one-half cup chicken stock, again cover and cook until squabs are tender. Add one cup boiled potato balls, one bunch cooked asparagus and five Bermuda onions, peeled, cut in one-fourth-inch slices, broiled over a clear fire and then brushed over with melted butter and sprinkled with salt.
Squabs en Casserole. - Page 148.
Dress, clean and truss six quail. Put in a copper saucepan one-half cup butter, two finely chopped shallots, two cloves garlic, finely chopped, one-half bay leaf, one teaspoon peppercorns and two cloves, and cook, stirring constantly, eight minutes. Saute quail in mixture until well browned. Pour over one pint white wine and let simmer thirty minutes. Remove quail, strain sauce into casserole and add slowly one pint heavy cream. Season with one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne and one teaspoon finely cut chives. Put quail in casserole, cover and heat to the boiling point. Serve in casserole.