ne without the paper or paste.

In ordering the saddle request the butcher to cut the ribs off pretty
close, as the only part that is of much account is the tenderloin and
thick meat that lies along the backbone up to the neck. The ribs which
extend from this have very little meat on them, but are always sold
with the saddle. When neatly cut off they leave the saddle in a better
shape, and the ribs can be put into your stock-pot to boil for soup.

_Windsor Hotel, Montreal._

VENISON PIE OR PASTRY.

The neck, breast and shoulder are the parts used for a venison pie or
pastry. Cut the meat into pieces (fat and lean together) and put the
bones and trimmings into the stewpan with pepper and salt, and water
or veal broth enough to cover it. Simmer it till you have drawn out a
good gravy. Then strain it.

In the meantime make a good rich paste, and roll it rather thick.
Cover the bottom and sides of a deep dish with one sheet of it, and
put in your meat, having seasoned it with pepper, salt, nutmeg and
mace. Pour in the gravy which you have prepared from the trimmings,
and a glass of port wine. Lay on the top some bits of butter rolled in
flour. Cover the pie with a thick lid of paste and ornament it
handsomely with leaves and flowers formed with a tin cutter. Bake two
or more hours according to the size. Just before it is done, pull it
forward in the oven, and brush it over with beaten egg; push it back
and let it slightly brown.

_Windsor Hotel, Montreal._

VENISON HASHED.

Cut the meat in nice small slices, and put the trimmings and bones
into a saucepan with barely water enough to cover them. Let them stew
for an hour. Then strain the liquid into a stewpan; add to it some
bits of butter, rolled in flour, and whatever gravy was left of the
venison the day before. Stir in some currant jelly, and give it a boil
up. Then put in the meat, and keep it over the fire just long enough
to warm it through; but do not allow it to boil, as it has been once
cooked already.

FRIED VENISON STEAK.

Cut a breast of venison into steaks; make a quarter of a pound of
butter hot in a pan; rub the steaks over with a mixture of a little
salt and pepper; dip them in wheat flour, or rolled crackers, and fry
a rich brown; when both sides are done, take them up on a dish, and
put a tin cover over; dredge a heaping teaspoonful of flour into the
butter in the pan, stir it with a spoon until it is brown, without
burning; put to it a