then again oysters; moisten it with the oyster liquor, cover them with breadcrumbs, put about half a dozen little bits of butter on the top of each, and brown them in a Dutch oven. [34] Essence of anchovy, ketchup, cayenne, grated lemon-peel, mace, and other spices are added by those who prefer piquance to the genuine flavor of the oyster. [35] [35] MEATS. VENISON. Thanks, my lord, for your venison; for finer or fatter Never ranged in a forest or smoked in a platter. The haunch was a picture for painters to study, The fat was so white, and the lean was so ruddy. Goldsmith. Goldsmith. The haunch of buck will take about three hours and three quarters roasting. Put a coarse paste of brown flour and water, and a paper over that, to cover all the fat; baste it well with dripping, and keep it at a distance, to get hot at the bones by degrees. When near done, remove the covering, and baste it with butter, and froth it up before you serve. Gravy for it should be put in a boat, and not in the dish (unless there be none in the venison), and made thus: cut off the fat from two or three pounds of a loin of old mutton, and set it in steaks on a gridiron for a few minutes, just to brown one side; put them in a saucepan with a quart of water, cover quite close for an hour, and gently simmer it; then uncover, and stew till the gravy be reduced to a pint. Season only with salt. [36] [36] VENISON PASTY. And now that I think on’t, as I am a sinner! We wanted this venison to make out the dinner. What say you? a pasty! it shall and it must, And my wife, little Kitty, is famous for crust. “What the de’il, mon, a pasty!” re-echoed the Scot. “Though splitting, I’ll still keep a corner for that.” “We’ll all keep a corner,” the lady cried out; “We will all keep a corner!” was echoed about. Goldsmith. Goldsmith. Cut a neck or breast into small steaks, rub them over with a seasoning of sweet herbs, grated nutmeg, pepper and salt; fry them slightly in butter. Line the sides and edges of a dish with puff
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