Soft Stale Stuffing

Soft Stale Stuffing

Ingredients:
1 tablespoon butter
1/4 teaspoon salt
1/4 cup soft stale

Directions:
bread crumbs
soaked in some of
the celery water and
wrung in
cheese−cloth
1/8 teaspoon
pepper
1/4 teaspoon
marjoram or
summer savory
Chapter XVII − POULTRY AND GAME 298
The 1918 Fanny Farmer Cookbook
Few drops onion
juice
Yolk 1 egg
Mix ingredients in order given.
78
Broiled Venison Steak
Follow recipe for Broiled Beefsteak. Serve with Maître d’Hôtel Butter. Venison should
always
be cooked rare.
79
Venison Steaks, Sautéd, Cumberland Sauce
Cut venison steaks in circular pieces and use trimmings for the making of stock. Sauté steaks
in
hot buttered frying−pan and serve with.
80
Cumberland Sauce. Soak two tablespoons citron, cut in julienne−shaped pieces, two
tablespoons glaced cherries, and one tablespoon Sultana raisins, in Port wine for several
hours.
Drain and cook fruit five minutes in one−third cup Port wine. Add one−half tumbler currant
jelly,
and, as soon as jelly is dissolved, add one and one−third cups Brown Sauce, and two
tablespoons shredded almonds.
81
Venison Steak, Chestnut Sauce
Wipe steak, sprinkle with salt and pepper, place on a greased broiler, and broil five minutes.
Remove to hot platter and pour over.
82