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Classic
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page 123
GAME.
VENISON.
357 a SELLE DE CHEVREUIL ROTIE.
SADDLE OF ROASTED VENISON. (Roast.)
PROPORTIONS.--For ten persons:
Saddle of venison.........12 to 14 lbs.
Bacon.....................1 lb.
Water.....................1 glassful.
Time.{To pickle....24 to 36 hours.
{To cook......1 1/2 hours.
PREPARATION.--1st. Pare the saddle and trim off the grease. Lard it with about 1
lb. bacon cut in small strips. 2d. Place the meat in a dish longer than the
saddle and hollow, and pour over it a pickling made as indicated No. 357 z, No.
1. 3d. Pickle from 24 to 33 hours, taking care to baste from time to time. 4th.
Drip the saddle and roast it as indicated for the saddle of mutton No. 279.
Serve with potato croquettes No. 397 around the dish and the gravy (No. 193)
apart.
357b. SELLE DE CHEVREUIL. SAUCE POIVRADE.
SADDLE OF VENISON, WITH SAUCE POIVRADE. (Releve.)
PROPORTIONS AND PREPARATION.--As for No. 357 a, and serve with a sauce poivrade,
No. 357x, in which you have poured the gravy of the saddle after having
carefully skimmed all the floating grease.
357c. SELLE DE CHEVREUIL. SAUCE VENAISON.
SADDLE OF VENISON. VENISON SAUCE. (Releve.)
PROPORTIONS AND PREPARATION.--As for No. 357a, and serve with a sauce venison,
No. 357y apart.
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