The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1912-11-19
Dishes with An Autumn Flavor

English walnuts. roll in flour. and add
TO the stew. Boil up again. adding more
salt and pepper IL required, and turn
out into a tureen and serve in soup
plates.
Pointer I'm Game Cookery.
Never fry game. Horrible thought to
the epicure. Venison or duck to be roast
ed or broiled. Also broil a very young
hen turkey. Rabbits and squirrels are
made into potpies, pies, stews, or friC-
asee. salmis. and the like. Smaller game
is praised, roasted. or broIled.
Rabbit SaImi.
Place two rabbits, skinned and cleaned.
in a baking with a slice of onion. a
stalk OF celery, cut fine, and a small
bay leaf Spread the game well with
melted butter and cook half an hour.
Then lift the meat from the pan and
put into the pan two tablespoonfuls of
butter and some flour and brown until
dark but not scorched. Add a pint of
hot water. stir well and when smooth
add a teaspoonful of salt, one table
spoonful Worcestershire sauce, one table,
spoonful of capers and a dozen stoned
olives. Place the rabbits again in the
pan. cover closely and again simmer
half an hour. Arrange the meat on
heated platter and garnish with olives.
Pour the sauce over the meat, sprinkle
a tablespoonful of minced parsley over
1t and serve.
Hare, Creole style.
The hare and rabbit are very much
alike; the principal difference being that
the rabbit is smaller in size and it's ears
an, legs are shorter. While the hare
may be cooked in much the same man
ner as rabbit. there are some special
methods adopted by famous game cooks.
and the following is one Of them. Take
a fine tender hare, skinned. cleaned,
drawn and washed thoroughly.
Retain the heart and liver and cut up
the hare at the joints, mix together half
a glass of white wine, one large onion
sliced fine two sprigs of thyme, two
small bay leaves, minced fine, and put
this into a stone jar. Ado half tea
spoonful of grated nutmeg, and one tea
spoonful of salt
In this marinade place the jointed
hare and let stand for six hours. Then
carefully remove the meat to a saucepan
in which you have a teaspoonful of but
ter, a dozen small glazed onions, an
ounce of finely minced ham. Brown the
ham in this for about ten minutes.
Then add two tablespoonfuls of flour
rubbed smooth in a tablespoonful of
butter, stir and let brown. Add three
ripe peeled tomatoes Canned will dol,
sliced fine. Let all brown for ten min
uteS longer and then add half a glass
of red wine and one pint Of consomme
or hot water. When-it comes to boil
ing point season to taste with salt and
pepper and let cook gently for about
forty-f1ve minutes. Add the heart and
liver minced very fine and mixed we'll
together. Simmer for fifteen minutes
InnOap and NTH
Venison in Chafng Dish.
Most every venison lover has their
favorite way to cook this choicest of
fancy game. Venison cooks more rap
idly than any other meat and is. there
fore. well adapted to chatting dish cook
cry. Salt and pepper and ,currant jeI-
ly, with a bit Of fresh. sweet butter to
enrich the juices, is all the additions
required in serving venison If one wishes
to fully enjoy the real autumn flavor
of wild berries and other fresh wild
food the animal has fattened upon.
Slice the venison very thin in pieces
about two inches long and an inch
wide and about the thickness of a silver
dollar. Heat your outlet pan very hot.
have the meat well seasoned and ready
to put in the pan. Melt and heat two
tablespoonfuls of butter. and when very
hot put IN the meat. In a minute turn
them over. Take a tablespoonful of melt
ed butterssand blend well with a table
spoonful Of scurrant jelly and a table,
spoon Of hot water. Spread these over
the cooking venison. Turn again and LET
1t cook five minutes only. Serve very
hot. This is suitable for ~hreakfasf
luncheon, or supper. And there Is no
better way to cook and serve II. an N
loses bali its delicious flavor if it can.