Haricot of Venison.
Take a neck or shoulder of venison, and cut the meat of the shoulder in pieces two inches square and the neck in thick cutlets. Fry these pieces with two ounces of butter in a stewpan over a brisk fire until they are browned, then pour off all grease, shake in a little flour, and stir together, moisten with sufficient stock to cover the meat, season with pepper and salt, and stir over fire till it boils. Remove it then to the corner of the stove to allow it to throw up its scum, which remove. Wash and scrape three carrots, and with a vegetable scoop cut out all the pink from the carrots in round balls, and boil them in water for half an hour. Cut out some balls of turnip in the same manner, and boil for fifteen minutes. Strain the vegetables and add them to the stew, with a glass of port wine and two ounces of red currant jelly. When the meat and vegetables are thoroughly cooked, and the stew well skimmed, dish it up very quickly.
Venison Pasty.
Stew the venison, remove all the bones, sinew, and skin, cutting off the fat and putting it aside. Make the paste in the usual way, and cover the edge and sides of a pasty dish: then put in the pieces of venison, packing it closely together, pepper and salt it well. Cover it with the paste and then bake it, which will take about four hours. Pour in at the top three-quarters of a pint of venison gravy which has been made from the bones and trimmings, two shalots, a gill of port wine, and a tablespoonful of ketchup.
Venison Puffs.
Cut some cold venison into very thin shavings, mix a tablespoonful of red currant jelly with some rich brown sauce, and put on the venison pieces. Have ready some light puff paste, roll it out thin and divide it in pieces, put some of the meat in each, and form them into puffs. Brush with white of egg, and bake quickly a delicate brown colour.
Salmis of Widgeon.
Take two widgeon that have been cooked, cut them up into neat pieces, break up the bones and put them into brown stock with some minced shalots, pepper and salt, and let them simmer very slowly for half an hour, then add a glass of port wine, half a teaspoonful of Clarence's cayenne sauce, and a squeeze of orange. Let it all boil up for about a quarter of an hour, and add an ounce of butter into which a little flour has been rubbed; let it thicken, then strain, pour the gravy over the cold pieces of bird, and bring slowly to the boil and serve with fried sippets. Some button mushrooms added to the gravy are a great improvement. Widgeon may be cooked in as many ways as teal, using the same recipes, substituting widgeon for teal.