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No. 7—SADDLE OF VENISON.
Quantity for 14–16 Persons.
- 1 saddle of venison, 8 to 10 lbs.
- Salt
- ¾ lb. of butter
- ¼ lb. of bacon for larding
- 1 pt. sour cream
- 1 tsp. of lemon juice
- 2 tbsps. of white wine
- 6 pepper-corns
- 2 cloves
- 2 tbsps. of flour
- 1 cup of water
- 1 tsp. of meat extract, if necessary
Preparation: The joints are chopped in several places so the meat lies flat in the pan, then it is skinned, washed, larded well, salted and fried on both sides in the hot butter; then put into the oven with all the spices and left to roast for 2 to 3 hours, basting frequently with the sour cream.
For the gravy, stir in the flour, brown it a little, then add the water and cook with the roast for 15 minutes. Strain the gravy and if the color is too light, add the meat extract.
No. 8—LEG OF VENISON.
Quantity for 14–18 Persons.
- 1 leg of venison, 10 lbs.
- Salt
- 6 pepper-corns
- 2 cloves
- ¾ lb. of butter
- 1 pt. of sour cream
- 2 tbsps. of flour
- 1 cup of water
- 1 tsp. of lemon juice
- 2 tbsps. of white wine
- ¼ lb. of bacon for larding
Preparation: The preparation is the same as described in No. 7, only the time for frying is longer, from 3 to 3½ hours.
Remarks: If the meat is from an old animal, it is best to keep it in milk, wine or vinegar for 2 to 3 days.
No. 9—ANOTHER FORM OF LEG OF VENISON.
Quantity for 14–18 Persons.
- 1 leg of venison, 10 lbs.
- Salt
- Some melted butter
- Rolled out bread dough
- 1 sheet of paper
For the Gravy.
- ¼ lb. of butter and
- ¼ lb. of drippings
- Salt
- 1 clove
- 3 pepper-corns
- 2 tbsps. of flour
- Bouillon cooked from remnants
- 1 tumblerful of port wine
Preparation: The meat is skinned, the bone trimmed out, washed and salted. A sheet of paper buttered or brushed with fine salad oil, is wrapped around the meat, then it is enveloped in a layer of white bread dough. Heat ¼ lb. of drippings and ¼ lb. of butter, place the leg of venison into it and roast for
