—The same as for the above ([No. 887]), omitting the salt pork, and substituting for it eighteen small mushrooms instead of twelve.
889. Venison Pie à l’Américaine.
—Have three pounds of venison cut into small, square pieces (the parings are preferable); place them in a saucepan with an ounce of butter, and brown them well for six minutes, then add one tablespoonful of flour; stir well, and moisten with a quart of white broth ([No. 99]); throw in six small, glazed, white onions, a bouquet ([No. 254]), two pinches of salt, one pinch of pepper, and the third of a pinch of nutmeg. Let cook on the stove for forty-five minutes with the lid on, and when done, lay the stew into a deep dish; cover with a good pie-crust ([No. 1077]), carefully wetting the edges; egg the surface with beaten egg, make two incisions on each side and a small hole in the centre, then bake in the oven for forty minutes. Prepare a dish with a folded napkin, lay upon this the dish containing the pie, and serve.
890. Antelope Steak, Russian Sauce.
—Prepared exactly the same as Venison steak ([No. 879]), and served with half a pint of hot Russian sauce ([No. 211]) on the dish, and the steak over it.
891. Antelope Chops, Port Wine Sauce.
—Broil six fine antelope chops exactly the same as in [No. 885]. Heat a glassful of port wine in a saucepan, add two cloves, one bay-leaf, eighteen whole peppers, a gill of currant jelly ([No. 1326]), thoroughly stir until the jelly is completely dissolved, then thicken with half a gill of sauce Espagnole ([No. 151]), lightly heat again; then strain on a hot serving-dish, neatly dress the chops over it, and send to the table very hot.
892. Hare, Roasted, Stuffed.
—Procure two fine hares, cut them in half, that is, separating the fore-quarters from the hind-quarters. Bone the saddles down to the legs, but not the legs; place them on a deep earthen dish, pour in a wine-glassful of white wine, adding one medium-sized, sound, sliced lemon, one peeled and sliced onion, one sprig of thyme; seasoning with a pinch and a half of salt, a pinch of pepper, and two cloves. Roll the saddles well several times in the seasoning, and put aside to steep for at least twelve hours.