How to cook game : in a hundred different ways / by Georgiana Hill.
- Georgiana Hill
- Date:
- 1867
Licence: Public Domain Mark
Credit: How to cook game : in a hundred different ways / by Georgiana Hill. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![]}) 21. To Collar Venison. Bone ft fine large side of venison, remove every particle of gristle and sinew, aud cut the meat into three oblong pieces; lard it with bacon proper for the purpose; season it with pepper, pounded cloves, salt, and grated nut- meg; roll up the collars as tightly as you are able; tie each of them securely with wide tape; strew some powdered spices at the bottom of three deep pots; add some fresh butter and bruised bay-leaves; put a collar into each pot; place more seasoning and butter on the tops; cover them with lids of common paste, and babe them for four hours. When thoroughly cold, change the collars into fresh pots; take the butter in which the venison was dressed, clarify it with the addition of some fresh butter, pour it over tbe collars, but be sure the butter is quite an inch thick upon the top of the meat. When it becomes perfectly cold, tie double paper over the pots and keep them iu a cool, dry place. When served, turn the collar out of the pot and decorate it with a small branch of bay. GROUSE. Grouse should have the head twisted under the wing and be trussed like fowls. They are more generally roasted than treated in any other way. It is at present fashionable to send them n 2](https://iiif.wellcomecollection.org/image/b21539030_0023.jp2/full/800%2C/0/default.jpg)
