THE COOKERY OF VENISON 319 



Here, too, mutton fat should be added to supplement 

 deficiencies, and there can be no question that 

 French beans are the vegetable to eat with the hash, 

 though it might puzzle the physiologiste de go fit to 

 assign any such satisfactory reason as invariably 

 associates beans with bacon. Finally, as everything 

 may be turned to profit in this inestimable animal, 

 the liver makes an excellent fry for breakfast ; and 

 a roasted heart is not to be despised, when nothing 

 better may be had. Soak the heart for several hours ; 

 wash away the blood, and dry it well. Stuff with veal 

 stuffing, sew it up, rub with butter, cover with flour 

 and water, and wrap in paper tied in with string. 

 Roast and baste for a couple of hours before a clear 

 fire. Remove paper and paste fifteen minutes before 

 it is done ; dredge with flour, and baste again with 

 melted butter. Serve with sauce and currant jelly, 

 and see that it is sent to table hot as the nobler 

 haunch. 



We have said our say elsewhere against the 

 practice of mixing wines at dinner, and serving 

 various vintages, however rich and rare, with the 

 several courses. We said it was a sound rule to stick 

 to champagne, nor have we anything to retract. 

 But no rule is without iis exceptions, and we are 

 bound to admit an exception in the case of venison. 



