Cut off slices of the least-done part of your roast venison; divide into neat squares, season with pepper and salt. Make a gravy by cooking bits of skin and refuse pieces of meat in a little water; boiling the liquid down one-half; cooling; taking off the top and seasoning well. Cut the best parts of the tongue left from yesterday’s soup very small. Put a layer of venison into a deep dish; sprinkle with butter-bits rolled in flour, and cover with the minced tongue. Upon this drop a few bits of currant jelly. Fill the dish thus; pour on the gravy, and put a thick crust of paste (kept over from Saturday’s pastry-making) above all. Bake to a pale brown; wash over with white of egg, and, when this hardens, with butter, and shut the oven-door to glaze it.
Stewed Tomatoes.
Empty a can of tomatoes into a saucepan. Cook twenty-five minutes; season with sugar, pepper, salt, and a tablespoonful of butter rolled in pounded cracker. Simmer ten minutes longer.
Kidney Beans au Maître d’Hôtel.
Soak the beans all night. Boil soft in water, slightly salt. Drain, and put hot into a saucepan with two tablespoonfuls of butter, a little parsley, chopped fine, pepper, salt, and a little minced onion. Shake over the fire until hissing hot, add the juice of half a lemon, and dish.
Potato Cakes.
Make the cold mashed potato left from yesterday into flat, round cakes; flour abundantly; lay in a floured baking-pan and set in a hot oven to brown. Serve upon a hot flat dish.
Apple Jelly.
12 fine pippins; 2 cups of powdered sugar; juice of 2 lemons; grated peel of one; ½ package Coxe’s gelatine soaked in 1 cup of cold water.
Pack the apples, when pared and cored, into a stoneware or glass jar with a cup of cold water; put on the top loosely to allow the escape of the steam; set in a pot of warm water, heat slowly, and boil until the apples are very soft. Have ready in a bowl the soaked gelatine, sugar, lemon-juice and grated peel. Strain and squeeze the hot apples over them; stir until the gelatine is dissolved, strain again through a flannel bag. Wet a mould and pour it in. This can be made on Saturday and kept in a cold place.