Читать книгу The New Galt Cook Book - Various - Страница 113

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November is the high tide of the game season. Larding is a necessary matter in cooking game, as wild creatures are so active that they are usually not so fat as barnyard fowls. Larding is simply drawing a small piece of salt pork through the surface of the meat. It is easily done, and improves lean, dry pieces of meat. Ducks are the only wild birds that are never larded. Venison is better roasted in a thick layer of paste made of water and flour. It takes longer to cook in this way, but the fat and juices of the meat are more perfectly preserved. A leg of venison which may be cooked in an hour and a quarter will require half an hour longer cooked in paste. The roast of venison should be seasoned with salt and pepper and rubbed with butter before it is covered with the paste, which is made about the consistency of biscuit dough. The roast is then laid on a rack in a pan with a pint of boiling water in the bottom. Place the meat in a very hot oven, and as soon as the paste begins to brown, baste it with water. Do this every fifteen minutes, and in an hour’s time remove the paste, which has served its use to seal up the juices of the meat, and throw it away, and continue roasting the venison till it is done. Serve all game very hot. Red currant or black currant jelly is usually served with venison. Roast partridge, grouse and quail are served with bread sauce, the recipe for which has been given. Quail and smaller birds are preferable broiled and served on toast, though roasting is the mode par excellence in which all wild birds should be served where it is practicable. It is hardly necessary to remind housekeepers that there is no more delicious supper dish than a perfectly broiled venison steak.