Rump Of Beef Braized

Take a rump of beef well covered with fat; bone it, tie it up with packthread. Then put layers of bacon at the bottom of a braizing-pan; lay the rump of beef with its top part upwards on the bacon: next cut into slices a large quantity of veal, which serve to wrap up the beef; then cover the whole with layers of bacon, put in some carrots, onions, parsley, green onions, thyme, bay-leaves, mace, cloves, spice, salt, and pepper. Moisten with a little broth; then close the braizing-pan as hermetically as possible, and let the meat stew on a slow fire for four hours; when done, reduce some of the liquor, and glaze it with the same. Then take some carrots that have been braized with the beef, and trim them of a nice shape. They must be served up glazed. Add likewise some glazed onions and braized lettuce, and put all those roots and vegetables round the rump in small heaps, then send up with some of the liquor that you have thickened with brown sauce; if you have no sauce, put half a quarter of a pound of butter into a small stew-pan, mix with it a tea-spoonful of flour, moisten with some of the liquor; add a little gravy to give it a good colour, and when well done, put it over the rump.

How to Cook Venison

The Haunch Of Venison

It was customary in France to cut off a small rosette from the leg, lard it, and then pickle it. In England it is customary to put it on the spit, then make some paste with flour and water only, and case the venison with it, securing it with a few sheets of paper. It cannot be done thoroughly in less than four hours. It is usually served up with red currant jelly made hot with a little port wine.

The Neck Of Venison

Is also to be roasted; but as it is not by far so thick as the haunch, the paste may be dispensed with, if you take great care to stop the spit in the under side of the neck.

* The great point in roasting venison is to keep as much as possible the fat from melting; the paste put over it, is to prevent the heat of the fire from wasting it.

Fowls A La Condi

Take a couple of fine white fowls, empty them, take off the bone of the breast, and the sinews of the legs, then truss them, and put into the body a little butter, seasoned with lemon-juice and salt, which will make the fowls look well and whiter. Next mark them in a stew-pan trimmed with layers of bacon, cover them well, and pour over them a poele, which is made in the following manner: take a pound of veal, a pound of fat bacon, and a little fat of ham, all cut into dice. Fry the whole white in half a pound of butter. Moisten the whole with boiling water; season with a bunch of parsley, salt, and pepper, a little thyme, half a bay-leaf, and a clove, and when sufficiently stewed, strain it through a hair-sieve over the fowls, which stew for three quarters of an hour over a slow fire, but keep a brisk fire on the cover of the stew-pan. When done, drain and dish them with a tongue a l' ecarlate in the middle, and the sauce a la financiere under it.

* This dish is one of the best in cookery, if it is well seasoned and roasted. It is necessary to observe, that the carver must serve the inside with the fillet! as that is one of the best parts of the dish.

Fowls A La Montmorenci

Are prepared the same as fowls a la Conde, with this only exception, that the breast of these is to be larded, and glazed of a fine colour: garnish with larded sweetbreads, quenelles a la cuilliere, etc. and a ragout a l'Alle-mande for sauce*.

Turkey And Celery Sauce

Truss it nicely, wrap it up in layers of bacon; then boil it in plain water with a little salt, butter, and lemon-juice. Drain it, and mask† it with celery sauce. (See Sauces.)

* Some of the liquor in which you have boiled the calf's head reduced with some of the sauce, † Mask, means to cover it with the sauce.

Turkey A La Perigueux, With Truffles

Take a nice fat turkey the moment it has been killed; empty it, and put plenty of salt inside of the body, to draw the blood out. Then let it cool, and prepare some truffles in the following manner: take two or three pounds, peel them, and smell whether they are all of a good flavour. Then pick out the smallest from amongst them, and chop them very fine. Take some fat white bacon, and rasp it so as to obtain the fat only, without any of the sinews. When you have thus rasped a sufficient quantity to fill the body of the turkey, stuff the turkey with the chopped truffles, together with the whole ones, and bacon seasoned with salt spices, pepper, and Cayenne' pepper, well mixed together. Sew the turkey up, and keep it in the larder long enough for it to obtain a fine flavour of the truffles. Then roast it well, wrapped up in layers of bacon, and covered with paper, etc. Serve up with a puree of ches-nuts a brun *.