Choose a haunch with thick, bright
fat and hang it some time. Keep
it dry by wiping with a cloth, and
sprinkle pepper over it.
2...
Warm water
( Equal
Wash the haunch and dry it well
and vinegar
1 quantities
before cooking.
3"
Buttered paper
I sheet ...
Put this over the fat.'
4...
Flour
...
1 Mix into a J inch thick paste and
5"
Water
...
1 put over the haunch.
6...
Strong paper
Put over the paste and tie on firmly
with string.
7...
Clarified
dripping
ilb. ...
Roast before a large fire and baste
at once with dripping to prevent
the paper from burning.
8...
... ...
... ...
Roast from 3 to 4 hours.
9...
Butter
J lb. ...
Remove the papers and paste 20
minutes before serv’ing and baste
well with butter.
TO...
Flour
...
Dredge over and baste again.
II...
...
... ...
Serve with good gravy in a tureen.
12...
Red currant
jelly
Serve with the haunch.
Note. — Doe venison will require half an hour less time than buck venison.
2.— NECK AND SHOULDER OP VENISON.
Both these joints are roasted in the same way but the paste may te
omitted.
174
MYRA’S COOKERY BOOK.
3.-VENIS0N, hashed.
Order.
Ingredients.
Quantities.
Method.
I...
Venison
2 lbs.
Cut the remains of cold roast venison
in neat slices.
2.,,
...
Put the bones and trimmings in a
saucepan.
3 —
Good gravy ...
I pint ...
Add to the bones, &c.
4...
Stew gently for i hour, then strain.
5--
Butter
2 OZ.
Melt in a stewpan.
6...
Flour
I dessert
spoonful
Dredge into the butter to thicken it.
7-
...
When nicely browned add the
strained gravy, boil and skim.
8...
...
... •••
When cool put in the slices of meat
and simmer very gently till quite
hot.
9...
Toasted
sippets
Serve with toasted sippets round the
dish.
10...
Red currant
jelly
Serve with the hash.
4.-VENIS0N, stewed.
Order.
Ingredients.
Quantities.
Method.
1...
Shoulder of
Bone it, and beat flat on the table.
venison
2...
Salt
3-”
Cayenne
Mix together and sprinkle over the
pepper
' meat to season it.
4...
Pounded mace
...
or allspice
5...
Mutton fat ...
J lb. ...
Cut some thin slices of the fat of a
loin of mutton.
6...
Port wine (if
^ pint ...
Soak the slices of mutton fat for
liked)
2 hours.
... ...
Put the slices of mutton fat on the
venison, roll it up, and bind it
securely with tape and string.
8...
...
...
Put the meat in a stewpan.
GAME.
175
VENISON, stewed — {continued).
Order.
Ingredients.
9...
10...
Gravy or
stock
Whole allspice
11.. .
12.. .
Black pepper
Port wine ...
13...
...
14...
...
15...
...
16...
Red currant
jelly
5.-
Order.
Ingredients.
Quantities.
Method.
li pint ...
i tea
spoonful
I wine
glassful
VAdd.
Put the lid on the stewpan, and
simmer very gently for about 4
hours.
When done remove the string and
tape.
Strain the gravy and pour into the
dish over the meat.
Serve with the venison.
5.-VENISON COLLOPS.
Method.
I... Venison
I lb.
2.. . Pepper
3.. . Salt
4
5.. .
6.. .
Gravy or stock
... Take uncooked venison that is free
from fat and skin, and mince it fine.
I Add to season the meat.
... Put the meat on a gentle fire, and
stir with a fork till quite hot.
... Simmer slowly for ten minutes.
... Add a small quantity boiling hot, if
the collops are too dry.
... Stew for 2 minutes, and serve very
hot.
6.-VENISON CUTLETS.
Page 78
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Choose a haunch with thick, bright
fat and hang it some time. Keep
it dry by wiping with a cloth, and
sprinkle pepper over it.
2...
Warm water
( Equal
Wash the haunch and dry it well
and vinegar
1 quantities
before cooking.
3"
Buttered paper
I sheet ...
Put this over the fat.'
4...
Flour
...
1 Mix into a J inch thick paste and
5"
Water
...
1 put over the haunch.
6...
Strong paper
Put over the paste and tie on firmly
with string.
7...
Clarified
dripping
ilb. ...
Roast before a large fire and baste
at once with dripping to prevent
the paper from burning.
8...
... ...
... ...
Roast from 3 to 4 hours.
9...
Butter
J lb. ...
Remove the papers and paste 20
minutes before serv’ing and baste
well with butter.
TO...
Flour
...
Dredge over and baste again.
II...
...
... ...
Serve with good gravy in a tureen.
12...
Red currant
jelly
Serve with the haunch.
Note. — Doe venison will require half an hour less time than buck venison.
2.— NECK AND SHOULDER OP VENISON.
Both these joints are roasted in the same way but the paste may te
omitted.
174
MYRA’S COOKERY BOOK.
3.-VENIS0N, hashed.
Order.
Ingredients.
Quantities.
Method.
I...
Venison
2 lbs.
Cut the remains of cold roast venison
in neat slices.
2.,,
...
Put the bones and trimmings in a
saucepan.
3 —
Good gravy ...
I pint ...
Add to the bones, &c.
4...
Stew gently for i hour, then strain.
5--
Butter
2 OZ.
Melt in a stewpan.
6...
Flour
I dessert
spoonful
Dredge into the butter to thicken it.
7-
...
When nicely browned add the
strained gravy, boil and skim.
8...
...
... •••
When cool put in the slices of meat
and simmer very gently till quite
hot.
9...
Toasted
sippets
Serve with toasted sippets round the
dish.
10...
Red currant
jelly
Serve with the hash.
4.-VENIS0N, stewed.
Order.
Ingredients.
Quantities.
Method.
1...
Shoulder of
Bone it, and beat flat on the table.
venison
2...
Salt
3-”
Cayenne
Mix together and sprinkle over the
pepper
' meat to season it.
4...
Pounded mace
...
or allspice
5...
Mutton fat ...
J lb. ...
Cut some thin slices of the fat of a
loin of mutton.
6...
Port wine (if
^ pint ...
Soak the slices of mutton fat for
liked)
2 hours.
... ...
Put the slices of mutton fat on the
venison, roll it up, and bind it
securely with tape and string.
8...
...
...
Put the meat in a stewpan.
GAME.
175
VENISON, stewed — {continued).
Order.
Ingredients.
9...
10...
Gravy or
stock
Whole allspice
11.. .
12.. .
Black pepper
Port wine ...
13...
...
14...
...
15...
...
16...
Red currant
jelly
5.-
Order.
Ingredients.
Quantities.
Method.
li pint ...
i tea
spoonful
I wine
glassful
VAdd.
Put the lid on the stewpan, and
simmer very gently for about 4
hours.
When done remove the string and
tape.
Strain the gravy and pour into the
dish over the meat.
Serve with the venison.
5.-VENISON COLLOPS.
Method.
I... Venison
I lb.
2.. . Pepper
3.. . Salt
4
5.. .
6.. .
Gravy or stock
... Take uncooked venison that is free
from fat and skin, and mince it fine.
I Add to season the meat.
... Put the meat on a gentle fire, and
stir with a fork till quite hot.
... Simmer slowly for ten minutes.
... Add a small quantity boiling hot, if
the collops are too dry.
... Stew for 2 minutes, and serve very
hot.
6.-VENISON CUTLETS.