Venison

Venison is in season during the late autumn and winter. When "hung" for a proper length of time, it is the most easily digested of all meats. For this reason it is a favorite with epicures who eat late suppers. According to Dr. Beaumont it is digested in one hour and thirty-five minutes.1

Steaks may be taken either from the loin or the round. Broil them according to the rule for beefsteak, and serve very hot with a slice of lemon or a little claret poured over.

Venison will not please an epicure unless it is hot and rare when served. To accomplish this in a perfectly satisfactory manner, it has become the fashion in families to have the broiling done on the table, in a chafing-dish, each person attending to his own steak, and cooking it according to his particular fancy.

Digestibility Of Mutton

Mutton Chops

For the same reason that is given in the rule for beefsteak, mutton chops should be thick. When the fat is abundant and little lines of fat run through the flesh, it is an indication of a good quality of meat.

To prepare the chops for broiling, cut away the tough outside skin, trim off a part of the fat, but not all, and any portion of the spinal cord which may be attached. Broil in the same manner that steak is done - that is, close to the glowing coals - for about one minute, turning often, and at a distance from them for the rest of the time, which" should be from four to six minutes for a chop an inch thick.

Mutton, like beef, should be served rare. Season chops with salt and pepper, but no butter, as the meat is rich in fat and does not require it. Tomato-sauce is an old-fashioned accompaniment of a chop, and may or may not be served with it. For breakfast it is better omitted.

Chops, Pan-Broiled

Chops are fairly good pan-broiled. The same principle is to be followed as in cooking over coals - that is, a high degree of heat at first, to sear over the outside before the juices escape, and a low temperature afterward; therefore heat the pan or spider exceedingly hot (use no fat), drop in the chop, count ten and turn, count again and turn again for about one minute, then draw the pan to the side or back of the stove and finish slowly. A chop one inch thick will be perfectly done in from five to seven minutes. If the pan is hot enough at first, there will be no loss of juice or flavor. Season and serve in the same manner as broiled chops.

French Chops

Trim a chop until there is nothing left but the round muscle at the thick end, with a little fat about it. Cut away all the meat from the bone, which will then look like a handle with a neat morsel at one end. Broil.

Lamb Chops

Lamb chops are very delicate and tender. They may be known by the lighter color of the flesh as compared with mutton chops, and by the whiteness of the fat. Prepare and broil them in the same way that mutton chops are broiled, except that they are to be well done instead of rare, and to accomplish this longer cooking by about three minutes will be required: for a chop an inch thick, from eight to ten minutes, instead of from four to six as for mutton.

Mutton Stew

Exactly the same rule may be followed for mutton stew as for beef. Do not forget to trim the meat carefully. Use only clear pieces of the lean. If a roast is used and there are bones, boil them in water with the scraps for additional broth. Mutton stew is good made with pearl-barley instead of potatoes, in the proportion of one teaspoon of grain to a cup of meat; it should be put in at the beginning of the cooking. A half teaspoon of chopped parsley is a nice addition, or a few tablespoons of stewed and strained tomato.