THE COOKERY OF VENISON 315 



few minutes to evaporate the grease, and serve with 

 financtire sauce. 



For haricot cut the cutlets somewhat thick, or 

 slice squares of a couple of inches or so from the 

 shoulder. Brown with butter in a stewpan over a 

 bright fire, then drain off the grease and sprinkle 

 flour. Flood the meat in stock, season with salt and 

 pepper, and stir till it boils. Scoop the pink of a few 

 delicate carrots, and boil for half an hour. Boil some 

 small balls of turnip for half the time. Strain the 

 vegetables, and add port or claret with red currant jelly. 



Venison collops are a Scottish version of the 

 English cutlets, and it is an excellent dish when 

 you bring a Highland appetite to it. But perhaps the 

 same objection generally applies as to Mary of 

 Guise's haunch that it is inartistically over-seasoned. 

 The directions are, to season the cutlets highly with 

 mixed spices, having previously marinaded them in 

 claret, vinegar, and spice. After being browned in 

 the stewpan, a sauce is then poured over them, which 

 has been slowly heated in a close-covered pan. Its 

 ingredients are a quarter-pint of strong brown gravy, 

 as much claret or port, grated sugar, bread crumbs, 

 and a glass of white wine vinegar. Capital these 

 collops may be, as we have often proved. But so 



