POULTRY A LA .UODE. 7^ 



pieces of venison, packing it closely together, pepper 

 and salt it well. Cover it with the paste and then 

 bake it, which will take about four hours. Pour in 

 at the top three-quarters of a pint of venison gravy 

 which has been made from the bones and trim- 

 mings, two shalots, a gill of port wine, and a table- 

 spoonful of ketchup. 



Venison Puffs. 



Cut some cold venison into very thin shavings, 

 mix a tablespoonful of red currant jelly with some 

 rich brown sauce, and put on the venison pieces. 

 Have ready some light puff paste, roll it out thin 

 and divide it in pieces, put some of the meat in 

 each, and form them into puffs. Brush with 

 white of Qgg, and bake quickly a delicate brown 

 colour. 



Salmis of Widgeon. 



Take two widgeon that have been cooked, cut 

 them up into neat pieces, break up the bones and 

 put them into brown stock with some minced shalots, 

 pepper and salt, and let them simmer very slowly 

 for half an hour, then add a glass of port wine, 

 half a teaspoonful of Clarence's cayenne sauce, and 

 a squeeze of orange. Let it all boil up for about a 

 quarter of an hour, and add an ounce of butter into 

 which a little flour has been rubbed ; let it thicken, 

 then strain, pour the gravy over the cold pieces of 

 bird, and bring slowly to the boil and serve with 

 fried sippets. Some button mushrooms added to 

 the gravy are a great improvement. Widgeon may 

 be cooked in as many ways as teal, using the same 

 recipes, substituting widgeon for teal. 



