Marion Harland's complete cook book; a practical and exhaustive manual of cookery and housekeeping, containing thousands of carefully proved recipes by Harland Marion 1830-1922

Author:Harland, Marion, 1830-1922
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: Indianapolis, Bobbs-Merrill Co
Published: 1906-03-25T05:00:00+00:00

GAME

The lower one descends in the social scale the less appreciation is there of game of any variety. What the plebeian terms "wild things" play a small part upon his menu—indeed, are probably altogether absent from it. He turns with a shrug from jugged hare, broiled quail and roast pai^ridge to feast upon what is known in his set as "plain roast and boiled." It is the epicure and the man of refined and cultivated gastronomic tastes who can appreciate good game.

Just here it may be well to remark that game need not of ne-ce^ity be "high." Some persons profess to prefer it when it has been kept so long as to be a little offensive to the olfactory organs. Whether or not this be affectation is nOt for us to judge. Suffice it to say that the following recipes are for the preparation of well-seasoned game, and not for viands that bear a distressing regemblance tg carrion,

Saddle of venison

Rub the meat thoroughly with melted butter, and wrap it in buttered paper. Put into a covered roaster with a little water in the bottom of the pan. Allow at least twenty minutes' roasting to every pound of meat. Half an hour before the meat is done remove the cover and the paper, and cook, basting every ten minutes with butter and a little melted currant jelly. At the end of the half-hour transfer the venison to a hot platter; strain the drippings Jeft in the pan, add to them a cupful of boiling water, a dash of nut-

meg, salt, pepper, two tablespoonfuls of butter and the same quantity of currant jelly. When the butter and the jelly are melted, pour the sauce into a gravy-boat and send to the table with the venison.

The loin, the haunch and the leg of venison may be cooked in like manner, and may be served with propriety even at a "company dinner," although the saddle, like Abou Ben Adhem's name, "leads all the rest."

Venison steak

It requires about three minutes more time to broil than beefsteak, even when tender. If doubtful, lay in olive oil and lemon juice for two hours before cooking. Drain without wiping, and broil over clear hot coals, turning often to avoid scorching.

Take up, lay upon a very hot dish, sprinkle with salt and paprika and spread on both sides a mixture of butter stirred up with currant jelly. Cover and leave over hot water five minutes before it goes to table.

Eoast partridges «

Select plump birds, pick and clean as you would chickens, washing them out quickly in cold, water. To allow them to lie in the water injures their flavor. Tie the legs and wings closely to the sides and put the birds in a covered roaster with a cup of water under them. Rub with butter, dredge with flour and cook for half an hour. Now remove the cover of the roaster and baste the birds plentifully with melted butter. Replace the cover, cook for fifteen minutes longer, uncover and brown.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.