Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-12-11
Recipes for Cooking vspison

upon. Questions pertinent to this department
will De answered in this colannI
Recipes for Cooking venison.
Escallops de Yeuaison. Take piece of
lean venison which is not stripqyt either
from the neck, loin or shoulder place If
in deep dish, with carrot, turnip. onion
Zone of each) p few cloves and pepper.
corns pour a little vinegar and salad oil.
put some parsley aud thyme and salt nut
this marinade all over the venison. and
leave it for three days, turning the venison
each day, placing the vegetables always on
top, The third day cut the venison in
nice pieces about three quarters of an inch
thick /; lard them nicely /; cus up fresh
carrot, turnlp and onion, sprig OF thyme
and sweet bay leaves. Place them IN a
pan put your escaliops on the top let
the vegetables fry a little; then put lit
tie common stock to them, aud braise
them until tender, which will perhaps
take Two hours and q halt When
done, take them oet, glaze them,
and salamander them to crisp the bacon.
STRAIN oil the stock they have been cooked
IN; skim the tat oil, and reduce the stock
by boiling II quickly on the stove. Have
ready a little well-fnished brown sauce in
a stewpan, which has had tablespoonful
OF red currant Jelly mixed with it, and q
glass OF port wine. Put the reduced stock
IN the sauce, mix all well together, and
let 1t boil up. Dish up the esca lops, pour
the boxing sauce over them, fill the middle
with French beans, and serve.
Breast of Venison Bruised Take a
breast OF venison bone it from the side
tn.ap eTlyh has IF -. L
from the front Of the breast four inches
long; take the skin of the breast taxing
care not to cut any of the fat off. Cat In
slices carrot, turnip, onion, celery, two
sweet bay-leaves and thyme one dozen
cloves and about tablespoonful OF corn
peppers put all in braising-san. Fry
the vegetables nice brown lay the veni-
son on the vegetables with some common
stock, not quite so much as will cover the
venison; sprinkle some salt over it and
braise it slowly for four hours but that
will depend on the venison-it must be
the goodness out of it. When done
take the venison out, and strain the
stock it has been praised in and put the
stock on to reduce quickly, taking care to
have all the fat skinned of the stock.
Have ready some well-fnished brown
sauce, in which two tablespoonful OF cur.
rant jelly and two glasses of port wine
have been mixed, then put in the reduced
stock mix well, and let it boil up pour
the sance over the venison, and serve with
French beans round. All venison that is
praised ought to be fresh.
Stag's-head Soup.-Take two heads,
also the necks soak the heads in water
for one night; keep them on III stock pot
with water. When the scum rises TO the
top skim it off nicely then put in carrots,
turnips and onions, celery, thyme and bay
leaves lshreel Boil all the goodness out
of the heads; take piece OF the cheek
and press it strain OF the soup and put
it away to get cold; then take off the fat
clarity the soup, and reduce Is to the guam
tity you require. Cutup the pressed cheek
in nice small pieces, aud place them IN the
tureen with some cut-up French beans
just before you take the soap. Pour
glass of port wine in il; let it boil up;
pour the consomme In the tureen, and
serve.
Roast Neck of Venison the bones
ont of neck of venison from toe fat side,
leaving the bones four inches long, leaving
all the fat on the neck where the bones
have been taken out chen cover the neck
with buttered paper; then make some
-four and-water paste. mixed with as little
water as possible roll it ont to the thick
ness Of an inch lay the venison, with the
bu@ered paper on ii wrap the paste round
it. and then IN strong paper and tie it
tightly up with strong string. Roast It be-
fore sharp tire /; let IL be roasted quickly,
or it will get steamy, and look as il it had
been boiled, and the steam inside makes
the venison hard. When done, serve with
plain gravy and red cuTrant Jelly in
sauce-boat. Roast haunch of venIson in
the same manner.
Venison Pastry.-Cut some shoulder of
venison up in email pieces with the fat
fill pie-dish with the pieces of veuison
sprinkle with pepper, salt, chopped thyme
or parsley cover with good paste, and
bake three hours. When done, take the
top off the pastry, and ill up the dish with
good venison gravy, in which glass of
port wine has been mixed Serve red cur
rant jelly in sauce boat.
Fried Stays Feet for Breakfast.-Boil
the feet six hours strain the stock from
them; put the stock away to make jelly
OF take all the bones out of the feet while
they are hot; mix them with chopped
parsley, pepper and salt, and lemon juice
to taste; let stand until cold; then cut
them out in nice small pieces; egg-aHd-
bread-crumb them, and fry in hot fat
Stays feet make q nice jelly, using them as
calves feet are used.
Hot Sauce for Roast Venison. -
Make some stock from venison bones,
skim It, AID reduce the stock down to
glaze mix with i some red currant Jelly
and glass of port wine. Serve hot.