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The 1918 Fanny Farmer Cookbook
minutes, or sauté in butter. Serve with Port Wine Sauce.
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Roast Leg of Venison
Prepare and cook as Roast Lamb, allowing less time that it may be cooked rare.
Saddle of Venison
Clean and lard a saddle of venison. Cook same as Saddle of Mutton. Serve with Currant Jelly
Sauce.
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Belgian Hare à la Maryland
Follow directions for Chicken à la Maryland . Bake forty minutes, basting with bacon fat in
place of butter.
Belgian Hare, Sour Cream Sauce
Clean and split a hare. Lard back and hind legs, and season with salt and pepper. Cook eight
slices carrot cut in small pieces and one−half small onion in two tablespoons bacon fat five
minutes. Add one cup Brown Stock, and pour around hare in pan. Bake forty−five minutes,
basting often. Add one cup heavy cream and the juice of one lemon. Cook fifteen minutes
longer, and baste every five minutes. Remove to serving dish, strain sauce, thicken, season
with
salt and pepper, and pour around hare.
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WAYS OF WARMING OVER POULTRY AND GAME
Creamed Chicken
2
cups cold cooked
chicken, cut in dice
2
cup White
Sauce II
1
/8 teaspoon
celery salt
Heat chicken dice in sauce, to which celery salt has been added.
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Chapter XVII − POULTRY AND GAME
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Page
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