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The 1918 Fanny Farmer Cookbook
Venison Cutlets with Apples
Wipe, core, and cut four apples in one−fourth inch slices. Sprinkle with powdered sugar, and
add one−third cup Port wine; cover, and let stand thirty minutes. Drain, and sauté in butter.
Cut a
or
slice of venison one−half inch thick in cutlets. Sprinkle with salt and pepper, and cook three
four minutes in a hot chafing−dish, using just enough butter to prevent sticking. Remove from
dish; then melt three tablespoons butter, add wine drained from apples, and twelve candied
cherries cut in halves. Reheat cutlets in sauce, and serve with apples.
3
3
Mutton with Currant Jelly Sauce
2
tablespoons
butter
1
cup Brown Stock
tablespoons
flour
2
1
/3 cup currant jelly
1
/4 teaspoon salt
1
1/2 tablespoons
Sherry wine
Few grains pepper
6
slices cold cooked
mutton
Brown the butter, add flour, seasonings, and stock, gradually; then add jelly, and when
melted,
add mutton. When meat is heated, add wine. If mutton gravy is at hand, use instead of making
a
Brown Sauce.
3
4
Minced Mutton
2
cups chopped cooked
mutton
Salt
Yolks 6 “hard−boiled”
eggs
Cayenne
3
/4 teaspoon mixed
mustard
1
cup of
cream
1
/4 cup wine
Mash the yolks, and season with mustard, salt, and cayenne. Add cream and mutton. When
thoroughly heated add wine. Serve on toast.
Chapter XXXV − RECIPES FOR THE CHAFING−DISH
660
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