No. 427. Venison, Chops or Steaks, Broiled

68 cts.

(Season, August 15th to November 1st.)

A : 2 lbs. venison, 3/4 of an inch thick, cut into 6 fillets;

B : 2 tbsps. oil or melted butter, 1/4 tsp. salt, dash of cay-enne and nutmeg ;

C : 1 tbsp. butter, 1 tbsp. currant jelly, 2 tbsps. Madeira, sherry, or port wine.

Dip A into B, broil 10 m. cover with ('. and serve very hot.

No. 428. Venison, Chops or Steaks, Sauted

A : 2 lbs. venison, cut into fillets, roll in oil seasoned with salt and pepper ;

B: 1 onion, 1 carrot. saute in butter, add 1 pt. vinegar,

1 pt. water. 2 bay-leaves, 2 sprigs thyme, 3 of parsley, 4.

cloves, 6 pepper-corns:

C: Currant Jelly Sauce No. 242 (Currant Jelly Sauce, for Game), or put 1 tbsp. butter and 1/4 c. port wine in pan : when hot. pour over steaks.

Let A stand 1 hour, or immerse in B 24 hours, drain, and saute in butter on both sides in very hot pan. Serve with C.

No. 429. Venison, Roasted

A : 5 lbs., or a saddle, trimmed and larded ;

B : 1 tbsp. butter, salt, and pepper; (' : 1 onion and 1 carrot, sliced ; D: Madeira Sauce No. 247 (Madeira Sauce).

Rub A with lemon-juice, cover with B, place in baking-pan over 0, bake 3/4 of an hour, basting constantly. and Currant Jelly Forms No. 276 (Currant Jelly Forms).

No. 430. Game Farci

A : Liver of birds chopped fine : B: 1 tbsp. butter, dash of salt, pepper, nutmeg, and cayenne, 1/2 tsp. parsley and 1 tsp. chives chopped tine. 1 beaten egg, and 1/4 c. soaked bread-crumbs.

Mix A with B, stuff the birds, or spread on toast under the birds.

No. 431. Game Sauce

12 cts.

A : 1 tbsp. bacon, minced. 1 onion. 1 tsp. parsley: B : 11/2 cs. hot stock. 1/2 bay-leaf, liver of birds, minced, 1 tbsp. butter, 1/8 tsp. salt, and dash pepper tbsps. mo rooms, and 2 tbsp. bread-crumb

Cook A, add B, boil 10 m., and pour over bird