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Show GAME IN SEASON. Venison. Trim the joint of all skin and nerves. Roll in flour, cover the joint with fat ham, bacon, or drippings. drip-pings. Season well, recording to taste. Add two glasses of port wine (if desired), sea! joint 'n bag, allow plenty of space in the oven. Allow for joint of three pounds, an heir and a quarter; for one of sever pounds, two hours and . half; fourteen or fifteen pounds. Tour hours. This must be cooked in a moderate even. Roast Quail. Tiuss and lard the quail in the usual way. Place in bag, seal up ard iiu; on broiler. Allow eight minutes In a very hot oven. It must be cooked quickly. If no laid or fat is used, a little melted butter will do just i : well. Curritd Venison. Cut up three pounds ot lean venison (mutton or beef can be used instead). Peal and chop three tomatoes, and add one large tablespoonful of flour, three finely chopped onions, a largi teaspoonful tea-spoonful of .iadras curry paste, or curry powder, a teaspionful of light I own sugar, a chopped apple, two large tablespoonfuls of well-washed rice, and a pint of milk. Place in a paper bag, seal up, and cook fot forty-five minutes in a moderate oven (Copyright, 1911, by the Sturgis & Walton Company.) |