. The original Appledore cook book : containing practical receipts for plain and rich cooking . Roast Venison. If in winter keep the venison three weeks after beingkilled; but if in summer, ten or twelve days will be suffi-cient. Draw the dry skin from a leg of venison, and cut offthe shank; roast half an hour, and then baste with salt,water, butter, and flour; when it has roasted one hour anda half, baste with claret wine. If it is to be served onblazers, two hours will cook a leg weighing fifteen pounds,but if not, roast four hours, A saddle of venison is cookedin the same way, but will requ
. The original Appledore cook book : containing practical receipts for plain and rich cooking . Roast Venison. If in winter keep the venison three weeks after beingkilled; but if in summer, ten or twelve days will be suffi-cient. Draw the dry skin from a leg of venison, and cut offthe shank; roast half an hour, and then baste with salt,water, butter, and flour; when it has roasted one hour anda half, baste with claret wine. If it is to be served onblazers, two hours will cook a leg weighing fifteen pounds,but if not, roast four hours, A saddle of venison is cookedin the same way, but will require only half as much time toroast. To make the gravy, put the shank in a basin withthree quarts of cold water, a few cloves, one onion, half apound of beef, salt, and pepper; boil until there is about aquart of liquor, then strain, and thicken with two spoonfulsof flour. When the venison is dished add the drippings andone glass of claret wine. Boil up once and serve. Havethe dishes on which the venison is served and the platesvery hot. Venison steak and pie are cooked the same as mmb Stewed Beef with Mushrooms. Take five pounds of beef (with as much tenderloinas possible), put in a pan, and set in the oven fifteenminutes; then take the meat and put it in a small por-celain kettle, and dredge with salt, pepper, a teaspoonfulof mace, half of clove, half of allspice, and two spoonfuls offlour j now put in cold water enough to cover the meat, andstew slowly, keeping the steam in, three hours. Then putin half a tumbler of mushroom catsup and a glass of claretwine, and simmer half an hour longer. Serve with plenty ofgravy. Fillet of Beef with Mushrooms. Cut the fillet into slices about half an inch thick, and laythem an hour in melted butter, having first sprinkled themwith salt and pepper. At the end of that time place them 71 J2 MISS PARLOA S APPLEDORE COOK BOOK. over a brisk fire, and when well browned on one side turnthem and brown on the other. Then lay them in a hotdi
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectcooking, bookyear1881
