450 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. 



LIVEE AND KIDNEY BEOCHET. 



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 of a size and thick- 

 ness of the pieces of kidney ; put a piece of kidney on a skew- 

 er or stiff piecfe 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 OTSTEES. 



Drain a quart of oysters from their liquor ; butter the sides 

 anfl 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 lay^ 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. 



