Preparation: The meat is skinned, cut into ½ inch slices, each having a rib bone, then they are pounded on both sides and salted. Chop the scraps and fry them with the soup greens, light brown in hot butter, stir in the flour and brown it, add the water and season with salt, pepper, sugar, lemon juice, Madeira and clove and cook slowly for 1½ hours. Strain the gravy and put into it the meat extract and truffle slices and stew a little while. The cutlets are fried 4 minutes in the ⅛ lb. of butter; serve on a hot platter and pour the gravy, which should be smooth, over it. Remarks: You may also pour tomato or champignon gravy over the meat. The platter with the cutlets would look well garnished with puff paste scallops. No. 4—DEER OR DOE LIVER. Quantity for 2 Persons. 1 deer or doe liver Salt 1 pinch of pepper ⅛ lb. of butter 1 tbsp. of chopped onion 2 tbsps. of vinegar 2 tbsps. of water ½ tsp. of meat extract ½ tbsp. of flour Preparation: The liver is washed and dried. Trim off the membrane, cut into even thin slices, salt and pepper and fry quickly in the hot butter. Onion and flour are stirred in and stewed with the liver. Then the water, vinegar and meat extract are added and cooked well; when done, serve at once because the liver will get hard and tough when standing. No. 5—VENISON RAGOUT. Quantity for 6 Persons. 3–4 lbs. of venison ¼ lb. of butter 4 tbsps. of flour 1½ qts. of water ½ onion, sliced 6 pepper-corns 2 cloves 1 bay-leaf Juice of ½ lemon 1 tumblerful of red wine Salt Preparation: The meat is cut into 3 inch squares. The ¼ lb. of butter is browned with the flour, then water is added and all the spices and cooked 5 minutes. The meat is put into this gravy, the pot well covered and ¼ hour before done, the red wine is added. If the gravy has boiled down too far, add some more water. When the ragout is done, take out the meat, strain the gravy and pour it over the meat, serve on a hot platter. The gravy should be smooth. This meat should be cooked in an iron pot. Remarks: Potato dumplings are nice with venison ragout. No. 6—TO CARVE A LEG OF VENISON. Leg of deer, doe or reindeer may be carved like a leg of veal. From the leg, remove first the skin and membrane and you will recognize the parts called the fricandeaux. On top of the leg lies a flat piece, on the side of it a piece that has the shape of a small fillet. These pieces may be used for fricassee or they may be filled and roasted. You may leave these pieces on the leg and lard and roast it with them. The tail end is chopped off, chopped in small pieces, and with the last ribs which are attached to it, a soup is cooked. Remarks: All uncooked game keeps in vinegar or milk. No. 7—SADDLE OF VENISON. Quantity for 14–16 Persons.