16 EDITH. ADAMS’ .12ta ANNUAL, PRIZE COOK BOOK

JUGGED VENISON Ls}
For this dish the venison to be used can
be breast, shoulder, or any of the less
tender cuts. The meat should not have
hung too long. Prepare the day before
by cutting off the pieces of meat required
for the number of people to be served.
Allow one .small chop for each person.
Cut the meat into small chops about 1 inch
thick, and about 4 or 5 inches long with
no, bone. Place this. away in a cool
place until wanted. Take the trimmings
and bones and put in a stewpan with any
remnants of bacon or ham; 2 or 3 onions
and salt and pepper and cover with cold
water. Bring to the boil and simmer for 3
or 4 hours. Then strain and put away to
set and allow the fat to be removed.
Cooking the meat must start several
hours before it is required for a long, slow

cooking is necessary to bring out the real .

flavor of the meat. Put in a pan about 4
lb. of butter, peel and slice two medium
sized onions and fry to a delicate brown.
Then take out and keep hot. Now take
the pieces of meat and wipe well with a
damp cloth, and dip in bread crumbs
flavored with salt and pepper, and fry in
the butter to a delicate brown on both
sides.

Now take the dish to be used which
should be a casserole or beanpot which
can be sent to the table and into it put
the liquor which was obtained from the
bones, having thickened this with flour to
make a very thick gravy. Place the chops
in the bottom, then a layer of onions, and
continue until the dish is full, allowing
room for a good covering of gravy last.
Cover and cook in a very slow oven for 3
to 4 hours or until meat is tender; add a
small glass of port wine just before dish-
ing up. Serve forcemeat balls, crisp bacon
and red currant jelly with this dish.

Forcemeat balls are made by chopping
up % lb. of beef suet, and a little lemon
peel and parsley together. Mix with a
bowl full of bread crumbs and salt and
pepper. Moisten with the yolks of 2 eggs,
and a few drops of lemon juice. Roll in
flour and fry crisp.

Mrs. H. W. Stones, Burton, B. C.

ee STEAKS
2 pounds moose steak
% cup flour
Y% teaspoon salt
Dash of pepper
1 cup boiling water

Have steaks % inch thick and cut in
medium size pieces. Dredge in flour to
which you have added the salt and pepper.
Then with a sharp knife chop the flour
into the steak being careful not to cut

through to other side. Do this to both
sides. Then fry in hot fat. Brown on both
sides quickly. When brown. add 1 cup
boiling water and cover to steam for 20
minutes or until tender. Remove. lid and
let water cook away. Serve hot.

ey ie Ira B. Luck, Box 2062 Mernon.

MOOSE MULLIGAN
8 pounds moose meat
1% tablespoons salt
% teaspoon pepper
2 teaspoons mace
% cup Demarara sugar
2 pounds carrots
4 pint preserved black currants
1 pound seeded raisins
2 cans tomatoes (2% pound size)
1 can peas :
1 can corn
1 pound onions
Y% bottle Muscatel wine
Cut meat in 2-inch pieces, dredge with
flour and brown in fat. Cut onions in
quarters, dice carrots. Put in stew kettle,
add tomatoes, salt, pepper, mace, and
sugar and cover with water. Simmer for
4 hours or longer, then add raisins, peas,
corn and let simmer for 30 minutes more,
then add currants and wine. Simmer 15
minutes longer. Serve with dumplings.
“Wonderful for banquets and large
crowds. Can be made in smaller quan-
tities.” }
Walter H. Lawrence, Naramata, B. C.

FRICASSEED RABBIT

Rabbit should be drawn directly after
being killed and should: not be skinned
until ready for use.

1 rabbit 1 onion
14 cup rice % tin tomatoes

Cut rabbit up and dip in flour, place
in well greased frying pan. Add salt and
pepper, fry until golden brown.on each
side. Now place in stewing pan, cover and
place at back of stove and let simmer with
just enough water so meat doesn’t burn.
Now put in frying pan 2 tablespoons
butter, rice, onion, and stir until rice is
nicely brown, Add tomatoes, salt, pepper,
and a little sage and hot water enough to
make a gravy. Cook for a few minutes
then pour over meat and let simmer until
meat is tender.

“Grouse (when in season) is very good
cooked the same way because if an old
one, you can let simmer until meat is
tender. The onion takes away any wild
toste and when I serve rabbit this way,
the family always comes back for a second
helping.”

* yay J. N. McKinnon, Copper Mountain,