2 Tb. butter
2 Tb. flour
1/2 tsp. salt
1/4 tsp. ground cinnamon
4 Tb. currant jelly
2 tsp. lemon juice
1/4 c. port wine
6 finely chopped Maraschino cherries
Melt the butter in a saucepan, add the flour, salt, ground cinnamon,
currant jelly, lemon juice, and the port wine, which should be heated
with 1 cupful of water. Cook until the flour has thickened, remove from
the fire, and add the cherries.
91. ROAST FILLET OF VENISON.--If a fillet of venison is to be roasted,
proceed by larding it with strips of salt pork. Then place it in a pan
with one small onion, sliced, a bay leaf, and a small quantity of
parsley, 1 teaspoonful of salt, and 1/4 teaspoonful of pepper. Dilute
1/4 cupful of vinegar with 3/4 cupful of water and add a teaspoonful of
Worcestershire sauce. Pour this over the fillet and place it in a hot
oven. Cook until the liquid has evaporated sufficiently to allow the
venison to brown. Turn, so as to brown on both sides, and when quite
tender and well browned, serve on a hot platter.
92. ROAST LEG OF VENISON.--If a leg of venison is to be roasted, first
remove the skin, wipe the meat with a damp cloth, and cover it with a
paste made of flour and water. Then put it into a roasting pan and roast
in a very hot oven. Baste with hot water every 15 minutes for about 1
1/2 hours. At the end of this time, remove the paste, spread the surface
with butter, sprinkle with salt and pepper, and continue to roast for 1
to 1 1/4 hours longer. Baste every 15 minutes, basting during the last
hour with hot water in which has been melted a small quantity of butter.
Then remove the venison from the pan and serve it on a hot platter with
any desired sauce.