Page:Mrs Beeton's Book of Household Management.djvu/850

756 baste well with hot butter until the joint acquires a good brown colour. Serve as hot as possible, as the fat quickly cools and hardens, and send the brown sauce or gravy and the red currant jelly to table separately. The best end of the neck of venison, boned and rolled, makes an excellent dish, but other parts are not often roasted, the neck and shoulder being considered better adapted for stews, pies, and pasties.

Average Cost.—1s. 6d. per lb. Seasonable—buck venison from June to the end of September; doe venison from October to January.

Ingredients.—1 lb. of venison, the juice of 3 small onions, 1 egg, 1 oz. of butter, flour, 1 teaspoonful of finely chopped parsley, nutmeg, salt and pepper.

Method.—Pound the peeled, sliced and blanched onions in a mortar until reduced to a pulp, place this in muslin, and press out the juice with the back of a wooden spoon. Remove all skin, fat and gristle from the meat, chop it finely, and mix with it the onion-juice, parsley, and a pinch of nutmeg. Stir in the egg, season to taste, form into flat cakes the size and shape of a fillet, and coat them lightly with flour. Heat the butter in a chafing-dish, put in the steaks, and fry gently for 10 minutes, turning them once. Place the cover on the chafing-dish, continue to cook gently for 5 minutes longer, then serve.

Time.—To cook the steaks, about 15 minutes. Average Cost, 2s. Sufficient for 3 or 4 persons. Seasonable from June to January.

Method.—Let the neck remain attached to the shoulder until required for use, so as to preserve the appearance of both joints. In preparing, follow directions for Neck of Mutton, To Roast, No. 1054; and cook according to instructions given in Venison, Haunch of, Roasted, No. 1332.