. Cassell's dictionary of cookery : containing about nine thousand recipes . sto warm the slices. Pawn, Roasted.—The hind-quarter is thebest, but a small fawn may be roasted whole,larded, stuffed, and trussed like a hare. Coverwith a buttered paper, and baste until halfdone, then remove the larding and paper todredge and baste till quite done. Serve with asauce as follows :—Take half a pint of muttongravy, and simmer any of the venison trim-mings in it; strain, and add a small pot ofcurrant jelly, a table-spoonfiil of powderedsugar, and a large glass of port or claret. Servehot in a tureen. Ti
. Cassell's dictionary of cookery : containing about nine thousand recipes . sto warm the slices. Pawn, Roasted.—The hind-quarter is thebest, but a small fawn may be roasted whole,larded, stuffed, and trussed like a hare. Coverwith a buttered paper, and baste until halfdone, then remove the larding and paper todredge and baste till quite done. Serve with asauce as follows :—Take half a pint of muttongravy, and simmer any of the venison trim-mings in it; strain, and add a small pot ofcurrant jelly, a table-spoonfiil of powderedsugar, and a large glass of port or claret. Servehot in a tureen. Time to roast fawn, one hourand a half; to simmer gravy ^vith jelly, &c.,five minutes. Pennel.—Common fennel is a well-knownbiennial plant cidtivated in our gardens chieflyfor its leaves, which are boiled, and served upwith several kinds of fish, and especially withmackerel and salmon. Sometimes the leavesare employed to form a fish-sauce. The speciesof fennel known as sweet fennel is cultivatedas a pot-herb in Italy and Portugal, of whichcountries it is a Pennel, Pickled.—Fennel shoxild be tiedinto bunches, and put into a pan of boilingsalted water, and when scalded enough, laid ona cloth tiU dry. When cold, fill glasses withthe fennel, and cover with cold vinegar. Add PEN ( 208 ) FIG-. a little nutmeg and mace, and tie down with abladder and leather to keep out the air. Time,three or four minutes. Fennel Sauce.—Make some good meltedbutter in the proportion of a quarter of a poimdof butter, a dessert-spoonful of flour, and awine-glassful of water. Blend the butter andflour together, reserving one ounce of the butterto stir in after it has thickened and beenremoved from the fire. Chop enough of fennelto fill a table-sj^oon, and put it with the butterwhen it is on the point of boiling. Do not letit boil, but simmer for a minute or two, thenremove, and stir in the remaining in a tureen. Probable cost, 4d. SuiS-cient for five or six mackerel. Ferrille
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
