504 APPENDIX, 
VENISON SAUCE. 
Half a pint of port or other wine made hot, a table-spoon- 
ful of pulverized white sugar, currant jelly, and a piece of 
butter the size of an egg, will make an excellent sauce, 
LIVER AND KIDNEY BROCHET. 
Split the kidney (if of beef) lengthways in four equal parts ; 
then cut them crossways into pieces about half an inch thick. 
If they are of smaller animals, cut them crossways only, and 
in all cases remove the fat and the stringy parts; then cut 
your liver and salt pork as near as may be ofa size and thick- 
ness of the pieces of kidney; put a piece of kidney on a skew- 
er or stiff piece of wire, then a piece of pork, then a piece of 
liver, then a piece of pork, then a piece of kidney, and so on 
till the skewer or wire is full; press them well together; 
drive two small crotched sticks into the ground before the 
fire, and rest the ends of the skewer on each crotch; put a 
dish under it to catch the drippings; turn and baste from 
time to time till the pork looks dried; or bake them in an 
oven with the ends of the skewers resting on the edge of a 
tin dish. Either kidney or liver alone with pork is just as 
good. 
SCALLOPED OYSTERS. 
Drain a quart of oysters from their liquor; butter the sides 
and bottom of a deep tin dish, and put in the bottom a layer 
of bread-crumbs or grated biscuit; season the oysters with 
pepper, salt, and a little mace or nutmeg; cover the crumbs 
with a layer of oysters, and spread over them several small 
lumps of butter; then add another layer of crumbs, and 
again a layer of oysters, and so on till the dish is nearly full; 
let the last or top layer be of crumbs, and fill up with the 
oyster juice; cover the pan with a tin plate (if you have 
no bake-oven) ; then put live coals on and under it, and bake 
brown. 
