Financiere sauce round
the cutlets.

Venison Cutlets a l'Americaine.

Cut the cutlets very small, and arrange them en couronne. Make an
Espagnole sauce, and flavour it with bayleaves, garlic, half a pound of
red currant jelly, and a glass of Madeira.

Haricot of Venison.

Take a neck or shoulder of venison, and cut the meat of the shoulder in
pieces two inches square and the neck in thick cutlets. Fry these pieces
with two ounces of butter in a stewpan over a brisk fire until they are
browned, then pour off all grease, shake in a little flour, and stir
together, moisten with sufficient stock to cover the meat, season with
pepper and salt, and stir over fire till it boils. Remove it then to the
corner of the stove to allow it to throw up its scum, which remove. Wash
and scrape three carrots, and with a vegetable scoop cut out all the
pink from the carrots in round balls, and boil them in water for half an
hour. Cut out some balls of turnip in the same manner, and boil for
fifteen minutes. Strain the vegetables and add them to the stew, with a
glass of port wine and two ounces of red currant jelly. When the meat
and vegetables are thoroughly cooked, and the stew well skimmed, dish it
up very quickly.

Venison Pasty.

Stew the venison, remove all the bones, sinew, and skin, cutting off the
fat and putting it aside. Make the paste in the usual way, and cover the
edge and sides of a pasty dish: then put in the pieces of venison,
packing it closely together, pepper and salt it well. Cover it with the
paste and then bake it, which will take about four hours. Pour in at the
top three-quarters of a pint of venison gravy which has been made from
the bones and trimmings, two shalots, a gill of port wine, and a
tablespoonful of ketchup.

Venison Puffs.

Cut some cold venison into very thin shavings, mix a tablespoonful of
red currant jelly with some rich brown sauce, and put on the venison
pieces. Have ready some light puff paste, roll it out thin and divide it
in pieces, put some of the meat in each, and form them into puffs. Brush
with white of egg, and bake quickly a delicate brown colour.

Salmis of Widgeon.

Take two widgeon that have been cooked, cut them up into neat pieces,
break up the bones and put them into brown stock with some minced
shalots, pepper and salt, and let them simmer very slowly for half an
hour, then add a glass of port wine, half a teaspoonful of Clarence's
cayenne sauce, and a sq