Comprising Haricot of Venison. Civet of Venison. Venison Scollops. Venison Chops. Venison Fry.

Cutlets of Roebuck, a' la Chasseur. Fillets of Roebuck, & la Kinnaird.

,, with Poivrade sauce.

Civet of Roebuck.

958. Haricot Of Venison

Trim a neck of venison into cutlets without paring off any of the fat, season them with pepper and salt, and fry them quickly brown on both sides before they are more than half done; then pour off all the grease, shake a handful of flour over the cutlets, and toss them about over the fire for three minutes, moisten with a pint of red wine and a quart of good stock; add half a pint of small button-onions, and twice that quantity of turnips and carrots, cut into small fanciful shapes of the size of the onions, and a garnished faggot of parsley; stir the haric&t over the stove-fire with a wooden spoon until it boils. and then remove it to the side of the stove to continue gently boiling for about an hour and a half; when, if the cutlets are found to be done tender, remove them into a deep sautapan; then add the vegetables with a ragout spoon (with holes in it), and after the sauce has boiled up and been skimmed, reduce it, if necessary, to its proper consistency, and pass it through a tammy into a sautapan containing the cutlets. etc ; then add a little salt, if needed; simmer the whole together on the stove-lire, dish the cutlets in the usual way, till the centre with the vegetables Dour the sauce over the entree, and serve.

959. Another Method

Fry the cutlets brown, pour off all the grease, add a pint of red wine, a pint of Espagnole, and the same proportion of consomme, season with a carrot, an onion, head of celery, and a garnished faggot of parsley; allow the whole to simmer gently by the side of the stove-fire until the cutlets are tender; they must then be removed into a sautapan, with a little of the sauce to warm them in, the lid put on, and kept warm. The remainder of the sauce must then be strained through a sieve into a smaller stewpan; and after it has been clarified, by gently boiling it by the side of the stove-fire, and thoroughly skimming all that rises to the surface, reduce it by boiling to its proper consistency, and pass it through a tammy into a bain-marie. When about to send to table, dish the cutlets up, fill the centre with some glazed carrots and turnips, previously prepared for the purpose; place some groups of small glazed button-onions round the entre'e, pour the sauce over the cutlets, and serve.

Some neat frills of paper may be put on the bone of each cutlet.

960. Civet Of Venison

This dish, although not very choice, is often served at the tables of wealthy epicures; in general, the inferior parts of venison, - such as the shoulder and scrag end of the neck - are used for this purpose. The venison must be cut up into pieces, and for its preparation follow the directions for making a civet of hare (No. 1010).