THE COOKERY OF VENISON 



a glass of claret with three times the quantity of veni- 

 son or mutton gravy, and a small glassful of raspberry 

 vinegar ; or, second, a plain piquant sauce of white wine 

 vinegar and white sugar, heated in a stone jar. 



Meg Dods has an alternative recipe, taken from 

 the notebooks of old Mr. Winterblossom, who declared 

 it had been handed down from the kitchens of Mary 

 of Guise. There is internal evidence of that, for it 

 smacks of the dark ages. We should be sorry to 

 recommend it, for it seems an excellent way of de- 

 stroying the essential savour. Nevertheless it may be 

 given briefly as a curiosity. Season the haunch by 

 rubbing it with mixed spices. Soak and baste for 

 six hours with claret and vinegar. Strain the liquor, 

 mix with butter, and baste the haunch all the time 

 it is roasting. The sauce is the contents of the drip- 

 ping pan, with ketchup added, or highly flavoured 

 vinegar. 



A roasted neck may rival the haunch, or it may 

 be cut up and served as cutlets. Trim the cutlets ; 

 season them with pepper. Dip each separately in 

 melted butter, dust with flour, sprinkle with beaten 

 egg and roll in bread crumbs. Fry in hot lard for 

 ten minutes ; then lay the cutlets in a dish covered 

 with paper. Let them simmer before the lire for a 



