144 GAME, BDIBLE BIRDS, ETC.
ful of flour into a tablespoonful of butter; put this in slices over the birds, cover the dish and set it on the stove. When tender serve with tomato sauce.
N. B. In roasting or baking game of any kind put them all in a paper bag greased inside and out with leaf drippings, butter or lard, lay the bag in the stove pan without water and cook till done, then take them out and brown them a little. The paper keeps the flavor from escaping while cooking. The game can be stuffed before cooking.
To Roast a Fawn.—A fawn must not be kept like venison, but dressed soon after it is killed. If it is not too large it is generally trussed for roasting like a hare, filled with hare stuffing, rubbed over with butter, larded with fat bacon and covered with buttered paper. It must be spitted like a hare and basted continually. It will take i 1-2 hour to roast it, but when 1-2 done the paper and larding must be removed, the fawn dredged with flour and a little salt, and basted till qui'e ready. It may be served with good gravy and currant jelly, or still better, with venison sauce. A young fawn is delicious dressed in this way whole, but when older must be roasted in quarters and cut like Iamb. The hind quarter is the choice part, and ought to be roasted with a covering of bacon and paper like the whole fawn, and served with the same sauce.
To Hash Fawn.—Put into a stew pan a pint of good gravy, 1-2 dozen mushrooms, a shallot and a spoonful of butter rolled in flour, pepper and salt; simmer 1-2 hour, strain the gravy, have the meat cut in neat slices and put in. Keep the stew pan at the side of the fire that it may not boil, add a glass of port wine, a teaspoonful of lemon juice and the same of sugar. Shake all together for 5 minutes, then serve.
Though the flesh of the goat is eaten in this country, that of the kid is more delicate, and when carefully prepared and cooked, resembles game, and is a useful resource for making out a dinner. If very young it is best to dress it whole, and it should be soaked for twelve hours in a marinade of a pint of vinegar, a pint of cold water, 1-2 pint of port wine, 3 ounces of salt and 1 ounce of brown sugar. When taken out it should be hung up for a day or two, washing several times with the marinade.
To Roast Kid.—After the kid has been marinaded as directed, either whole or in joints, it must be rubbed over with butter, if whole, stuffed like a hare and roasted in nice buttered paper (a light brown paper), as directed for the fawn, about the same time. Any sauce for hare or venison may be served with it
To Hash Kid.—Make a good gravy as for fawn and slice the kid into it, add port wine, lemon, and sugar, and serve with French beans or spinach.