Page:Mrs Beeton's Book of Household Management.djvu/847

Rh Time.—To roast the birds, about 10 minutes. Average Cost, uncertain, thrush being seldom sold. Allow 2 to each person.

Ingredients.—8 or 10 slices, ¼ of an inch thick, cut from a leg of venison, 1½ ozs. of clarified butter, ½ a pint of Velouté or Allemande sauce, ½ a gill of wine vinegar, 1 tablespoonful of meat glaze or meat extract, 12 juniper berries, salt and pepper.

Method.—Crush the juniper berries, simmer them for 10 or 15 minutes in the vinegar, then add the meat glaze and sauce, and cook gently for 15 minutes. When ready to use, strain, return to the stewpan, season to taste, and stir in ½ an oz. of butter. Flatten the slices of venison with a cutlet-bat, and trim neatly. Heat the remainder of the butter in a sauté-pan, and fry the slices of venison quickly until nicely browned on both sides. Arrange them neatly in a hot entrée dish, pour over the prepared sauce and serve.

Time.—To fry, from 10 to 15 minutes. Average Cost, 1s. 3d. to 1s. 6d. per lb. Seasonable from September to January, but may be be bought from June.

Venison chops are cut from the loin, and a thick slice from the leg is usually served as a steak. They should be grilled over a clear fire, and served with a sauce made of equal quantities of oiled butter, red wine, and dissolved red-currant jelly. See Venison, Broiled Polish Fashion, and Venison Cutlets.