VENISON.
Jerked Venison.—Take the haunches when the deer is first killed; rub in as much salt as you can; press and squeeze the meat hard with your hands to get out all the blood; then hang it up in some covered alley or shed, where the sun will not directly strike it, but where the dry breezes will sweep over it. If not quite salt enough the next day, rub more salt on; squeeze and press out all the blood which may still remain, and hang up again. Two or three days will dry it. When needed, cut off nice slices, rather thin; lay them in a dish of cold water a short time to soften a little, then broil, serving with pepper and salt. Or, fry a piece of bacon crisp; then lay the pieces of venison into the hot fat, and warm through quickly; shake a little flour over the meat, and when done salt and pepper; place the meat on a hot platter; sift a little more flour into the pan; let it boil up; add a few spoonfuls of boiling water; boil up again, and pour the brown gravy over the venison. It is very sweet and palatable.
In Florida, beef is also cured, or dried, so as to keep for several days. Cellars or ice houses not being common, it is necessary to resort to some means of keeping it. Take a fine round of beef, and cut in slices as large as your hand and about half an inch thick. String them on a strong cord, and hang up high in some place where the sun will not shine directly on it, but where a good breeze of hot air will pass over it. Build a fire of dry leaves or bits of paper, and place at one end of the place where the meat is hung, so that the wind will take the smoke under and over it; this will keep the flies away till the outside of the meat is too dry for them to injure it. A day or two in the dry breezes here will cure it, so that it may be put in paper bags and kept in a dark, dry place several days, to broil as it is needed. It is wonderfully sweet, probably because in drying all the juices of the meat are secured. Our Northern air is not so drying, but we see no reason why, in summer, those who have not smoke or ice houses could not hang meat under the trees, away from the sun, keeping up a smoke sufficient to drive away flies but not strong enough to heat the meat. It is an experiment well worth trying.
Venison Steaks.—Heat the gridiron, grease it well. Lay on the steak; broil quickly, without scorching, turning it two or three times; season with salt and pepper. Have the butter melted in a well-heated platter, into which the steak must be laid hot from the gridiron, turning it over two or three times in the butter, and send to table hot. It is well to set the platter into another in which you have some boiling water. Venison should not be overdone, and must be eaten hot.
COOKING IN A “RUMFORD BOILER.”
In one of our “talks” in Part First we said something of the Rumford Boiler. We subjoin here a few hints as to the use of it. Other similar “boilers” or “steamers” or “cookers” can also be advantageously used. The “Rumford” happens to be the one we have used and thoroughly like.
To Roast Beef or Mutton.—Have boiling water two or three inches deep in the lower part of the boiler, deep enough to just touch the bottom of the pan to be set over it. Place the meat in the inner pan without water, first seasoning it with salt and pepper, if agreeable. Put on the cover, fitting it in tightly.
When the water begins to boil, set the boiler back on the stove or range, where it will keep just at the boiling point, and let it remain cooking the usual time,—fifteen minutes for each pound is generally thought long enough. When done take it out, dredge with flour and put into a quick oven to brown, but not scorch.
It is usually estimated that one pint of gravy is lost when meat is boiled the usual way. Here you have it all saved in the dish, the pure juice of the meat making excellent gravy.
To Boil a Leg of Lamb or Mutton.—Keep in the boiler the ordinary length of time, with no water in the receiver or pan (which in all cases should be tightly closed), and send to the table without browning.