Page:Meier - The Art of German Cooking and Baking.djvu/125




 * 1 saddle of venison, 8 to 10 lbs.

Salt

¾ lb. of butter

¼ lb. of bacon for larding

1 pt. sour cream

1 tsp. of lemon juice

2 tbsps. of white wine

6 pepper-corns

2 cloves

2 tbsps. of flour

1 cup of water

1 tsp. of meat extract, if necessary

Preparation: The joints are chopped in several places so the meat lies flat in the pan, then it is skinned, washed, larded well, salted and fried on both sides in the hot butter; then put into the oven with all the spices and left to roast for 2 to 3 hours, basting frequently with the sour cream.

For the gravy, stir in the flour, brown it a little, then add the water and cook with the roast for 15 minutes. Strain the gravy and if the color is too light, add the meat extract.


 * 1 leg of venison, 10 lbs.

Salt

6 pepper-corns

2 cloves

¾ lb. of butter

1 pt. of sour cream

2 tbsps. of flour

1 cup of water

1 tsp. of lemon juice

2 tbsps. of white wine

¼ lb. of bacon for larding

Preparation: The preparation is the same as described in No. 7, only the time for frying is longer, from 3 to 3½ hours.

Remarks: If the meat is from an old animal, it is best to keep it in milk, wine or vinegar for 2 to 3 days.


 * 1 leg of venison, 10 lbs.

Salt

Some melted butter

Rolled out bread dough

1 sheet of paper


 * ¼ lb. of butter and

¼ lb. of drippings

Salt

1 clove

3 pepper-corns

2 tbsps. of flour

Bouillon cooked from remnants

1 tumblerful of port wine

Preparation: The meat is skinned, the bone trimmed out, washed and salted. A sheet of paper buttered or brushed with fine salad oil, is wrapped around the meat, then it is enveloped in a layer of white bread dough. Heat ¼ lb. of drippings and ¼ lb. of butter, place the leg of venison into it and roast for