New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-12-15
NOTES Of VENISON.
WAYS OF COOKING IT.

WAYS OF COOKING IT.
In these DAYS 0, superhne beef. mutton ard poultry
the once royal OF venison IL comparatively ~
tie esteemed and few cooks derstand how 70 cook
and sArv. 4 10 the best advantage. There is no
other meat tina, loses IT. good qualities 30 much. IL
improperly treated
The English method ~ roasting hsunch OF VENT
son IL TO cover il first WITH large sneet OF outered
paper and that 10 place a covering OF nour
and water paste about one-haf inch thick This -
again covered with paper and cooked from four -
four and half hours. About twenty minutes before
(; IL cooked the paste and paper should De removed
ard Ettle salt sprinkei over IL: then with dreds-
ing box shake Il some Hour TO coor IL 'hen
haste 1t four ounces OF fresh butter ana aDau'
four minutes after take the haunch up from the nre'
mac. II in a dish pour rich brown gravy under
f. decorate the bone with cut paper and send il TO
the abe with d sweet sauce
And apropos Of sauces" said a Union Club man,
who was listening with interest 10 dlscussoa
about the best ways OF cooking venison, there ~
no better sauce I'm the world Tor venison-and. for
thai matter. for game OF all kinds-than sinpe
mustard and currant jelly mingled together II was
al inspiration OF my own, THIS idea, ana nao u
served al little dinner al my house me otner even
.rg when T. the celebrated epicUre. said IL was the
best sauce he mad ever tasted, and asked my "ifs
now X made
The German way OF treating a haunch OF vent
.or il still more elaborate Remove the spine bone
from "a small haunch. place IL in an oval oraeins
pan with four carrots. four onions. two heads OF
celery bunch OF parsley, six cloves ana TWO
blades ~ mace; mOisten with a bottle or red VINE
and sufti broth 70 cover The surface Or tho
ven.son Lay or It a buttered paper. put on me
IN 81 the pan. and after ha wing allowed i To Doll on
4 brisk fire place il in the oven 10 continue bras-
.ng very gently FOR from i've 10 SIX hours
N7nsn : take il on deep baking disn
and nut about a pint OK us own broth under u.
trim in neatly, and wash u all over WITH tn!ck
coating 81 tie following prepara tlon; Pound ana
~ bread thai has been dried ana Drowned IN tns
an ounce OF powdered cinnamon. four ounces OK
nne sugar and much port wine as VIII moisten
me whole 10 pas.e Cover the hAuncn OF Vehi-
son with this. smooth with knife and set u N
the oven To- dry the surface OF the crust When
about 10 serve place IL in dish. pour sweep
sauc- around I. and gsrn=h with groups or pruhss
sf-Wed IN VIM and qu-nees Of potatoes Put d
paper r,itrie in the bone Few people VIII take the
trouble 10 cook venis0n thus. and probably fewer
Sill Will care ~ Il when cooked
Nen.son chops make a very nice entree and may
BE- PREPARED in the following manner; Season with
pspDer and salt ana brOii grtdlron ike NUT
ton chops When done lift them carefully Off ths
the surface; dish them up win little rich brown
sravy under them. ana serve with curTant Jelly
For usng cold Venison. 'yenlson Try - de-
!.cous cut the yenson IN small pieces. season
with pepper and salt pace them IN a napkin and
snake them Up with "A handful OF flower; then fry
them crisp and brown IN a frying pan win some
butter When done. dish them up IN A Pile with
fr I'd parsley around IT, and pour under Il either
rih brown gravy, Favored with currant Jelly or
Neu.son should be hung just long a post
BILE Il cooked soon il Will be tough