MOOSE MEAT AS FOOD 



Chops should not be cut and broiled with the 

 bone, like mutton or the loin of beef, but the 

 strips of sirloin and tenderloin should be cut out as 

 fillets, leaving the bones for the soup kettle. The 

 fillets should be sliced to the required thickness, 

 and broiled as steak. If cooked with the bone, 

 over a hot fire, the meat would be burned on the 

 edges before that next to the bone was fairly- 

 warmed through. 



For a roast the haunch is usually selected. It is 

 best to remove the bone, though not necessary. 

 The fire should be very hot, especially for the first 

 few minutes, to sear the surface of the meat. 

 Lay thin slices of fat salt pork on the meat, and 

 baste often with the drippings. A gravy may be 

 made from the juice in the pan, with currant jelly 

 added. The time required for roasting will de- 

 pend on the size of the roast, and the character of 

 the fire. Serve hot. 



An excellent French rule for a sauce for roast 

 venison is as follows: Thicken the drippings 

 slightly with flour; pour off and add a wineglass 

 of good claret; heat without boiling, and serve 

 hot. 



Moose Stew, — Saw the marrow bones in pieces 



two inches in length ; cut the meat in medium-sized 



pieces; add three slices of pork cut in quarter-inch 

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