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Carvin'? a Haunch of Venison.
case with most admirers of venison, the best flavoured
and fattest slices will be found on the left of the line
/, e, supposing the end e turned towards you. In cutting
the slices, remember that they must not be either too
thick or two thin. With each slice of lean, add a pro-
portion of fat, and put a sufficient quantity of gravy into
each plate. Currant jelly should always be served up
with venison, as most people in general like it.
TO MAKE BLANC MANGE.
Put one ounce and a half of isinglass into a stew-
pan to boil with about half a pint of water, put it to the
side of the stove so as to barely simmer; when dissolved
strain it into another stew-pan that has a pint of good
cream, a pint of good milk, the peel of a lemon, and a
little cinnamon and sugar in it: blanch three ounces of
sweet almonds, and half an ounce of bitter; then put
them in the mortar and pound them very fine, put a
spoonful of water to them several times while pounding,
as it keeps them white; when sufficiently fine to go
through the tammy, put them to the milk and cream :
put the stew-pan on the fire to boil for about fifteen
minutes, then rub it through the tammy; be sure and
get all the almonds through; when half cold put in about
a gill of ratafia, if convenient, otherwise a glass of
brandy: when it begins to get thick put it in the mould.
