Hand-book for the kitchen and housekeeper's guide: Containing household recipes of every description, as well as hints for the management of the storeroom, laundry, housekeeper's department, the nursery, sick-room, the toilet, family dyes . per, andflour over; baste with butter and a little lemon-juice whileroasting. Shoulder of Yenison it with fat bacon ; season with black and cayennepepper, nutmeg, ground cloves; dredge flour over; pourover wine or vinegar. Let it stand two hours; roast it,basting often ; take off the bacon and crisp it. Take the ex-tra fat from the gravy; stir
Hand-book for the kitchen and housekeeper's guide: Containing household recipes of every description, as well as hints for the management of the storeroom, laundry, housekeeper's department, the nursery, sick-room, the toilet, family dyes . per, andflour over; baste with butter and a little lemon-juice whileroasting. Shoulder of Yenison it with fat bacon ; season with black and cayennepepper, nutmeg, ground cloves; dredge flour over; pourover wine or vinegar. Let it stand two hours; roast it,basting often ; take off the bacon and crisp it. Take the ex-tra fat from the gravy; stir in some browned flour and alittle wine or vinegar and lemon-juice. Yenison on a clean, bright gridiron, on one side ; put it on ahot dish with the uncooked side down. Season with saltand pepper, butter and currant jelly ; press it and turn it;keep the dish hot; do not let the juice dry out. Yenison the venison on one side ; put pepper, salt, jelly, andwine in a deep venison-dish over a lamp or coals; put the 142 HAND-BOOK FOR THE KITCHEN. uncooked side down. Sprinkle in a little flour, and let itsimmer ; turn often ; serve hot. Venison Steaks them in flour ; fry in butter ; turn often; serve To Carve Hoast Fowl.—Insert the knife between the legs and side,press back the leg with the knife; if young, it will parteasily. Remove the wing from D to B. Remove the neck-bones next. Remove the wishbone b}^ inserting the knifeunder the bones, and raise it. Divide the breast from thebody, by cutting through the small ribs, turn the back upper-most, put your knife into the centre, raise the lower partfirmly; it will easily separate; take off the side bones.
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Keywords: ., bookcentury1800, bookdecade1870, bookidhandbookfork, bookyear1879
