VENISON CHESNUT PUDDING.—Take some steaks of fresh-killed venison; season them slightly with pepper and salt. Have ready a sufficient quantity of large chesnuts, boiled and peeled. Make a crust of flour and suet, in the proportion of three quarters of a pound of finely minced suet to two pounds of flour. Roll it out thick, in two pieces, and place on one piece the venison and chesnuts, in alternate layers. Pour on a little water. Cover it with the other piece of paste, uniting it closely round the edges. Put it into a strong pudding-cloth; tie it tightly, and plaster the tying-place with a lump of flour and water. Put the pudding into a pot of boiling water, and boil it four hours.
For the chesnuts, you may substitute cold, boiled sweet potatoes, cut into round, thick slices.
This is an excellent pudding in a venison country; but the meat must be very fresh and juicy. The paste may be made with butter.
FRENCH STEW OF RABBITS.—Having cut up the rabbits, lay the pieces in cold water, to soak out the blood. Then wash them through another water. Season them with a little pepper, some powdered mace and nutmeg, and the yellow rind of a lemon grated. Put them into a jar, or a wide-mouthed pitcher, adding some chopped celery, sweet-marjoram, and tarragon leaves. Intersperse them with a few small thin slices of cold ham or smoked tongue, and add a tea-cup full of water and two glasses of white wine. Cover the jar very closely, so that none of the flavour may escape with the steam; set it over the fire in a large kettle of cold water, and let it stew slowly two hours. When nearly done, add some pieces of butter rolled in flour.
Hares may be stewed in the same manner; also, fresh venison.
For the wine, you may substitute two wine-glasses of rich cream.
TONGUE TOAST.—Take a cold smoked tongue that has been well boiled; and grate it with a coarse grater, or mince it fine. Mix it with cream, and beaten yolk of egg; and give it a simmer over the fire. Having first cut off all the crust, toast very nicely some slices of bread; and then butter them rather slightly. Lay them in a flat dish that has been heated before the fire; and cover each slice of toast thickly with the tongue-mixture, spread on hot; and send them to table covered. This is a nice breakfast or supper dish.