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The 1918 Fanny Farmer Cookbook
Few drops onion
juice
Yolk 1 egg
Mix ingredients in order given.
7
8
Broiled Venison Steak
Follow recipe for Broiled Beefsteak. Serve with Maître d’Hôtel Butter. Venison should
always
be cooked rare.
7
9
Venison Steaks, Sautéd, Cumberland Sauce
Cut venison steaks in circular pieces and use trimmings for the making of stock. Sauté steaks
in
hot buttered frying−pan and serve with.
8
0
Cumberland Sauce. Soak two tablespoons citron, cut in julienne−shaped pieces, two
tablespoons glaced cherries, and one tablespoon Sultana raisins, in Port wine for several
hours.
jelly,
Drain and cook fruit five minutes in one−third cup Port wine. Add one−half tumbler currant
and, as soon as jelly is dissolved, add one and one−third cups Brown Sauce, and two
tablespoons shredded almonds.
8
8
8
1
2
3
Venison Steak, Chestnut Sauce
Wipe steak, sprinkle with salt and pepper, place on a greased broiler, and broil five minutes.
Remove to hot platter and pour over.
Chestnut Sauce. Fry one−half onion and six slices carrot, cut in small pieces, in two
tablespoons butter, five minutes, add three tablespoons flour, and stir until well browned; then
add one and one−half cups Brown Stock, a sprig of parsley, a bit of bay leaf, eight
peppercorns, and one teaspoon salt. Let simmer twenty minutes, strain, then add three
tablespoons Madeira wine, one cup boiled French chestnuts, and one tablespoon butter.
Venison Cutlets
Clean and trim slices of venison cut from loin. Sprinkle with salt and pepper, brush over with
melted butter or olive oil, and roll in soft stale bread crumbs. Place in a broiler and broil five
Chapter XVII − POULTRY AND GAME
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