Page:Meier - The Art of German Cooking and Baking.djvu/123




 * 1 leg of venison, 3½ to 4 lbs.

Salt

¼ lb. of butter

½ qt. sour cream

⅛ lb. of bacon cut in wide, thin slices, for lining the pan

1 tbsp. of flour

½ cup of water

⅛ lb. bacon strips

Preparation: The meat is pounded on both sides, washed, dried, skinned and larded with bacon. The joint of the leg is chopped. Scald the leg with a pint of boiling water and place it into the hot butter in the roasting pan, brown it on both sides, then place the bacon slices on the bottom of the pan and the leg of venison on top of them, roast in the oven for one hour, basting it often with spoonfuls of cream.

The Gravy: After the leg of venison is done, stir the flour into the drippings, brown it for 2 minutes, then add the water, cook for 5 minutes and strain.

Remarks: With a tablespoonful of red wine you can improve the gravy. If you wish to have the meat rare, allow ¾ hour for roasting. Add or subtract some of the time for frying according to the size of the piece of venison.


 * 2½ lbs. of venison from back or loin

Salt

Scant ⅛ lb. of butter


 * ⅓ lb. of butter

3 tbsps. of flour

1 qt. of water

¼ pt. of Madeira

Some soupgreens

1 pinch of sugar

Salt

1 clove

1 tsp. of meat extract

½ tsp. of lemon juice

1 pinch of pepper

Preparation: The meat is skinned, cut into ½ inch slices, each having a rib bone, then they are pounded on both sides and salted. Chop the scraps and fry them with the soupgreens, light brown in hot butter, stir in the flour and brown it, add the water and season with salt, pepper, sugar, lemon juice, Madeira and clove and cook slowly for 1½ hours. Strain the gravy and put into it the meat extract and truffle slices and stew a little while. The cutlets are fried 4 minutes in the ⅛ lb. of butter; serve on a hot platter and pour the gravy, which should be smooth, over it.

Remarks: You may also pour tomato or champignon gravy over the meat. The platter with the cutlets would look well garnished with puff-paste scallops.