Page:The White House Cook Book.djvu/126

 106 POULTRY AND GAME.

two or more hours according to the size. Just before it is done, pull it forward in the oven, and brush it over with beaten egg ; push it back and let it slightly brown.

Windsor Hotel, Montnal. VENISON HASHED.

Cur the meat in nice small slices, and put the trimmings and bones into a saucepan with barely water enough to cover them. Let them stew for an hour. Then strain the liquid into a stewpan; add to it some bits of butter, rolled in flour, and whatever gravy was left of the venison the day before. Stir in some currant jelly, and give it a boil up. Then put in the meat, and keep it over the fire just long enough to warm it through; but do not allow it to boil, as it has been once cooked already.

FRIED VENISON STEAK.

CUT a breast of venison into steaks ; make a quarter 01 a pound of butter hot in a pan ; rub the steaks over with a mixture of a little salt and pepper; dip them in wheat flour, or rolled crackers, and fry a rich brown ; when both sides are done, take them up on a dish, and put a tin cover over ; dredge a heaping teaspoonf ul of flour into the butter in the pan, stir it with a spoon until it is brown, without burn- ing ; put to it a small teacupf ul of boiling water, with a tablespoonf ul of currant jelly dissolved into it ; stir it for a few minutes, then strain it over the meat and serve. A glass of wine, with a tablespoonful of white sugar dissolved in it, may be used for the gravy, instead of the jelly and water. Venison may be boiled, and served with boiled vege- tables, pickled beets, etc., and sauce.

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