Cut in thin slices, and warm it in its own gravy; season with pepper, salt, mace, grated lemon peel, one wine-glassful of port and white wine mixed, and a table-spoonful each, of mushroom and walnut catsup and soy. Serve toasted sippets round it. If lean, mix with it some thin small slices of the firm fat of mutton. Cold venison may be minced and dressed as directed for beef.
Shoulder of Venison to Stew.
If too lean to roast, then bone and flatten it, lay over some thin slices of fat, well-flavoured mutton; season well with white pepper, salt, and mixed spices, roll it up tight, bind with tape, and stew it slowly in beef or mutton gravy, in a stew-pan which will just hold it; the lid close. When nearly done, put in a very little cayenne, allspice, and ½ pint of claret or Port. Stew three hours. Take off the tape, place the meat in a dish, and strain the gravy over. Venison sauce.
Venison Collops and Steaks.
A good way to dress what is too lean to roast well. Having cut thin long slices from the haunch, neck, or loin; make a good gravy of the bones and trimmings, strain it into a small stew-pan, put in a little piece of butter rolled in flour to thicken it, then a very little lemon, a wine-glassful of port or claret, pepper, salt, cayenne, and nutmeg; whilst this simmers gently, fry the collops, and pour the sauce hot over. You may add tarragon or eschalot vinegar, also soy and mushroom catsup. Garnish with fried crumbs. Season the steaks, and dip them in melted butter, then in bread-crumbs, and broil them in buttered papers, over a quick fire. Serve very hot, with good gravy in a tureen.
Pig to Collar.
It should be three or four weeks older than for roasting. Bone it, and season well with mixed spices; then spread over a layer of thin forcemeat of herbs, hard-boiled eggs, chopped fine, and a little suet, then a layer of thin slices of veal, a layer of seasoning, and so on; roll it up, tie in a cloth, and stew it three hours, in just enough water to cover the pig. It will then require to be tied tighter at each end, and put under a weight till cold.
Pork to Roll.
Bone the neck, spread over the inside a forcemeat of sage, crumbs, salt, pepper, and a very little allspice. Tie it up, and roast very slowly.
Pork Chops with Onions.