New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-11-07
RECIPES FOR COOKING VENISOM
From The 81. Jamcs's Gozctte.

From
EscoI,ons de Tepaisop-Take piece OF lean Veil-
con which is not stringy, either from the hech ,oh
or shoulder place II III deep dlSu, VIII e
tnrnp onion lone of EACH. rev Cloves anu W. o
corns. pour little vinegar and salad oli' pun eon
norslsy and thyme and salt; Dut THIS naiinano a'i
over fhc venson aud leave it for three daysi t,ln
ing the yenison each dav. placing the vegetaples az
~ nm the top The third day cut the vcnison III
nice picces about thrce-quarteIS OF an inVh Ch'oN
lard them nicely; cut np fresh carrot iuInip nm
onion sprig of thyme and sweet Day-ie"sI1o'
Place them in a pan put your escallops On eII
ton let the vegetables try httlc theh pu'
n little common stock to them. ana Dfalse I'LL
mntu tender which will perhaps take two nours
and Il half When done take them out. glaDo tne'ns
and saIamanher them to crisp the bacon otralh oi,
the stock they have been cooked ~ SA nr;cEIv on
the stove Have ready little well finished DroWn
sauce IN a sIewpan which has had a tablespoonful
of red cnrrant Je,iy mlXen VIII" to- ,s ~ The
sguce mix all we'll together. and Just les 10 DOH VIZ
Dish ND the escaiiOps, pour the boring h3uce oec'
them III the InIdde with French beans, anu serve
VcDiroR Idst'B.-Cnt some shoulder o. Eehsp. ~. uP
in small peces with the fat I'LL pIe-dl-h VIII VIZ
pieces of venison; sprinkle with peppeI' sa,a'
choDued thyme parsley cover WIZ go"u plSte;
aud bakr three hOurs " hen done. take the TOD OH
the paslry. and I'LL up the dish with good venison
gravy, wnicn glass OF port WINE has Deeh 'n'Aou
Serve red currant jelly III saGcr-Doat.
Boast Neck Of peHis0n.-Cut the bones Out Oh u
nerk Of venson from the fat side, leaving the bones
four inches long, leaving oil the lat on the hecM
where the bones have been taken out then cover
the neck with a buttereI paper; then maze some
a,ur-aud-water paste mIX@d with as lltle WAGER ~
ungbie roll n out 10 the thc SnesS OF an men laF
the veui on with the buttercd paper on 1t; wrap
the paste rOund il, aud then ~ strong paper ana
tie it tightly up with strong sirHG. hoast IL DG'ore
q sharp fire et IL be roasted quickly or ~ VIII et
sreaulv and look % il IL had been boiled ana the
ste m inside makes the venIson hard. When Done
serve with plain gravy and red currant Jrly III
sauce-boat. Roast haunch oi vcnisoh III the same
manner. ~, -,
from yeal,on bones, skim IL, and reduce the STOCK
tn, ri tuIy
and glass of port WINE Serve hot.
Stafs-Head SOup.-Take two heads. also the
neck soak the heads III water for one night Keep
them on IN a stock pot with water. When the scum
rise, to rhe top skim 1t OFF nicely then put III car
rOts, tufnips and onions, celery, thype
and bav-ieives (three Boil all tie go0d-
mes out Of the heads: take piece of The
check and press il strain OFF the soup and put 10
away to get cold then take oil the tat clarity the
soup and reduce 1t 10 the quantity YOU require Cut
mp the pressed check in Nee small pieces ana pce
them IN the turshn with some cut-up French beans
Just before you take the soup. Ponr glass OF port
WINE it. let it boil up; pour the c0nsomme III inc
Brsqst Of Ten;son B,aised-Take q breast of
venisOn bone u from the side the neck has been
cut oft, leaving the bones from the front OF the
breast four inches long; take the skin " thc breast
! taking care not to cut any of the fat on Gus IN
slices carrot, turnip onion celery, two sweet pay
! leaves and thyme. one dozen cloves ara
| about q tablespoonful OF cOrn-De Dpcrs (;
! ,ut all i'll brllHng pan Fry ne
| vegetables n nice brown lay the Vehsion on tue
inacH Will cover the yenson; sprinkle some SAT-
! over It and braise 1t slowly for IOuT hours; but
/ that will depend on the vensIon-it must
he bruised until tender. but not to let the goodness
/ out Gift When done take the veniSOn out, and
strain the STOCK it has besn braised in, and pn toe
stock on TO reduce quickly taking care to IaVe al
! tine fat smMei of the sTOCk. Have ready EChe
Well-tinIshed brown sauce, IN winch TWO taDleSp"On-
falls OF currant jelly aud two glasses Of port wine
J have been mixed, then put in the reduced stock ;
NIX WELL and ct i; boil up; pour the sauce over ne
venIson, and serve with French beans round. All
| yeDisnn that Is praised Ougdt to be fresh
Frd Stog's rect for Erea0dst.-BoiI me
feet hours strain the stock from them put he
stock away 10 make Jelly OF take all the bones ont
! of the rect while they hot mix them with
chopped parsley, pepper. I'D SALT and lemon Juice
t. taste let stand until cold; then cut them out IN
nice small pieces; egg and-bread-cruulb them. and
fry IN hot tat. Stags-fcet make nice Jelly, US "
! thrm as calYes'feet are used.