1036. - To Hash Venison

Carve your venison into slices: let them be thin, and put them in a stewpan with two small glasses of port wine: add a spoonful of browning, one of ketchup, an onion stuck with cloves, and half an anchovy chopped small, let it boil, then put in your venison, make it thoroughly hot through. Lay sippets of toast, in various shapes in a soup dish, pour the hash upon it, and serve with currant jelly.

1037. - Venison Fried

Cut the meat into slices, fry a light brown, and keep hot before the fire.

Game

Make gravy of the bones and any trimmings, add a little floured butter, and stir until it is thick and brown, then add lemon-juice and port wine to taste, with pepper or cayenne. Warm the venison in the gravy, place in a dish, and strain the gravy over it. Serve with currant jelly in a glass.

1038. - A Shoulder of Venison Stewed

If you should have a very lean shoulder, stew it in preference to roasting; bone it, cover it with slices of mutton fat, which sometimes are first steeped in port to give a richer flavor, roll it up and bind it tightly. Lay it in a stewpan with a quantity of beef gravy, and the bones you have taken from the venison, add two glasses of port, a dessert-spoonful of whole pepper, and the same quantity of allspice. Cover down closely, and simmer until the venison is tender, take it out and remove the fat, thicken the gravy with flour and butter, and strain it over the meat.

1040. - To Dress A Pawn Or Kid

They should be dressed as quickly after being killed as it is convenient. If they are full grown they should be roasted in quarters, but if very young may be dressed, trussed, and stuffed exactly as a hare; the quarters will be improved in flavor when the fawn is full grown, if they are covered with fat bacon, and basted as venison; serve venison sauce with it.

1041. - Pheasants. (English Receipt.)

Pheasants are rarely stuffed, it is more customary to send them to table accompanied by forcemeat in the dish, in many cases with the simple gravy only; the real epicurean in game prefers the flavor of the bird uncontaminated by any accessories save those which just assist to remove the dryness common to most game. Pheasants are sometimes larded, but as the flavor is entirely disguised by the taste of the bacon, incorporated with the flesh of the fowl, unless it is done more for appearance than palate, we would not advise it.

In dressing the pheasant it should be drawn and cleaned as other game and trussed, should be roasted before a clear, not a fierce fire, and will take forty minutes; it must not be done too much, but must not on any account be sent to table underdone.

1043. - To Keep Potatoes

Buy them as dug from the ground, without taking off the earth which adheres to them, and never wash them until wanted to be dressed. Place them in a dry cellar, upon straw, and cover them in winter with straw or mats, to guard them from the frost.

1044. - New Potatoes

Should be dressed as soon as possible after being taken from the ground, and are always best when grown in frames. When washed, they should be rubbed with a coarse cloth, and a little salt to take off the thin outer skin, but they should not be peeled. Put them into boiling water; they will require but a few minutes to do them; send them to table in a hot napkin, unless covered with white sauce, which should be seasoned with a little salt and a slight grating of nutmeg. When quite young they should never be sliced nor fried.