With the remains of a haunch or any other part from a previous dinner, take the meat and cut it up in very thin slices, have ready boiling on the fire about a pint of sauce piquante (No. 27), throw in the meat, but do not let it boil; after the meat is in, season rather high, and finish with a spoonful of currant jelly, it requires to be rather thick, turn it out on your dish and garnish round with triangular scippets of bread fried in butter, serve immediately.
No. 779. Of the Wild Boar.
The principal and most recherché part of this ferocious animal is the head, which is eaten cold, stuffed the German fashion; it is, however, a second course dish, and will be given in that series. The cotelettes are dressed exactly as the chevreuil, it may also be minced, but as it is seldom or ever eaten in this country, I shall content myself with these few remarks (see Boar’s Head, No. 984).
No. 780. Of Venison for Entrées.
The haunches and necks are usually roasted, its high price would prevent its being cut up for entrées, as that would only be spoiling a noble dish to make a small one, and then would not be so delicious as the joint nicely roasted, but in large families in the country, where venison is very plentiful, the receipts for a few entrées may be very acceptable.
No. 781. Cotelettes de Venaison en demi-glace.
A neck of venison requires to be hung a fortnight or three weeks before it is ready; cut the cotelettes as described for mutton, but of course they will be larger, and you must leave as much of the fat as possible, and be careful in beating it flat not to detach the fat from the lean, as the fat is so delicate; put two ounces of butter in a sauté-pan to melt, lay the cotelettes over and place them on a brisk fire, when half done turn them, fry them a good colour, (they are done when they feel firm to the touch,) lay upon a cloth, dress in crown on a small border of mashed potatoes, and place them in the oven to keep hot, pour off the fat from the sauté-pan, and put in a glass of port wine, let reduce a little, then add a pint of demi-glace (No. 9) and four spoonfuls of consommé, reduce till it adheres to the spoon, add a little sugar and a pat of butter, mix well, and sauce over the cotelettes, which serve as hot as possible.
No. 782. Cotelettes de Venaison aux olives.
Proceed exactly as above, but just before pouring the sauce over add about twenty stoned olives, dress them in the centre, sauce over and serve; truffles or mushrooms may likewise be introduced.