Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-10-05

As n rule tho average housewife Is per
sonally Indifferent to the advent of game
IN the city markets or it's frequent utiliza-
ion upon the home table.
But when, as now, it's cordial apprecia-
lion Ivy the men of the family is coupled
NTH the fact that in these days of soar
Ding meat prices. birds and vcnison are in
many instances cheaper than the cNor-
bitant prices asked for beef and mutton,
Its service should become frequent and
popular. Every thing is in market except
ing quail and in extraordinarily good con-
Lition.
While not all Of us can afford canvas
back duck, which is always Il costly bird.
there plenty of others, such as Mallard,
tuddy. hrandts. blue and green wings,
that may be obtained according to local
conditions from % cents to a $l,5o n pair.
Nenison is not an expensive meat, all
.hings considered, for there need be no
waste TO it.
A HAUNCH OF NENISON.
Prime vcnison which should not be
toungcr than eighteen months nor Older
than three years. is u dark reddish brown,
the fat white and clear, the tibcrs short
snd tender. The saddle is considered the
thoicost portion Of the animal, and is
served roasted or baked. The haunch,
well lardod. the foroquartcr or shoulder
are also excellent roasted. and not OK
1cnsivc as the saddle. In preparing the
haunch for roasting have the hoof and
leg bone cut off very short close to the
flesh. The portions cut off may be utiliz-
ed in a stew of for tho gravy. DO not wash
the meat. but if IN need of cleansing wipe
with a damp cloth. Place on a meat board
and pound all over. using "A rolling pin or
wooden potato mashcr. Several hours be-
fore using. lard the Vcnison all over on
top. using strips Of firm fat pork: then put
into an carthern vessel with this marin
ade: Two cups vinegar. one cup owe OIL
three onions sliced. two sliced carrots, two
stalks white celery cut fine, Il little bunch
Of parsley. a bay leaf pepper. and a srrIg
of thyme. Turn the haunch over several
times so as to have every portion season.
I'd with the marinade. When ready to
roast, tie into compact shape. removing
NIL the shreds of vegetables that remain
attached to the meat. Pat a fewthin slices
of Harding pork in thehottom Of thu roast
Ing pan, and having drodged the meat
with salt. pepper and flour. lay it on the
pork and stew in Il hot oven. Paste every
len minutes after the first twenty minutes
When the roast is n fine brown, reduce
the heat of the oven so that the last
part of the roasting may be gentle. Vent
ron should be cooked rare. allowing ten
minutes to the pound after the first TWEEN
ty minutes A little claret or melted cur
rant Jelly used in the hasting is consider
I'd to add greatly to the flavor. Serve
rare and piping hot on n hot platter, &C
rompanying it with red or black currant
pr grape Jelly. Have the dinner platter
very hot as venison chills easily. Nege-
tables that go we'll with vonisOn are cauli-
flower. spinach, succotasn, white OF
rweet potatoes. and always a good salad
with French dressing, not mayonnaise.
VENISON RAGOUT.
Cut cold roast vcnison in pieces for serv-
ing. Put two tablespooufuls of butter ii
saucepan. and as soon as melted add z
lablc spoonful of flour. Cook until blended
add half a cup of boiling water and halt
I cup grape or currant Jelly and cool
until smooth and thick. Add two tables
%Doonfuls lemon juice or tarragon vinegar
littfo salt and pepper and lastly tn