72 DRESSED GAME AXD 



Venison Cutlets a TAmericaine. 



Cut the cutlets very small, and arrange them 

 en couronne. Make an Espagnole sauce, and 

 flavour it with bayleaves, garlic, half a pound of 

 red currant jelly, and a glass of Madeira. 



Haricot of Venison. 



Take a neck or shoulder of venison, and cut 

 the meat of the shoulder in pieces two inches 

 square and the neck in thick cutlets. Fry these 

 pieces with two ounces of butter in a stewpan 

 over a brisk fire until they are browned, then pour 

 off all o-rease, shake in a little flour, and stir 

 together, moisten with sufficient stock to cover the 

 meat, season with pepper and salt, and stir over 

 fire till it boils. Remove it then to the corner of 

 the stove to allow it to throw up its scum, which 

 remove. Wash and scrape three carrots, and with- 

 a vegetable scoop cut out all the pink from the 

 carrots in round balls, and boil them in water for 

 half an hour. Cut out some balls of turnip in 

 the same manner, and boil for fifteen minutes. 

 Strain the vegetables and add them to the stew, 

 with a glass of port wine and two ounces of red 

 currant jelly. When the meat and vegetables are 

 thoroughly cooked, and the stew well skimmed, dish 

 it up very quickly. 



Venison Pasty. 



Stew the venison, remove all the bones, sinew, 

 and skin, cutting off the fat and putting it aside. 

 Make the paste in the usual way, and cover the 

 edge and sides of a pasty dish : then put in the 



