Cassell's dictionary of cookery

Venison, Choosing of.— The lean of venison should be dark and finely-grained, the fat should be thick, firm, clear, and white. The greater quantity of fat there is the better will be the quality of the meat. Like mutton, venison should have attained a certain age before it is killed, or it will not have acquired its true flavour ; still, it ought not to be old. The age of the venison may be known from the cleft of the hoof, which is always left on : if this is small and smooth, the animal is young. Venison, Cold, Stewed.— Take the remains of cold dressed venison ; cut the meat into neat slices, and put these aside. Put the bones and trimmings into a saucepan, pour over them as much strong unseasoned stock, or, failing this, water, as will cover them, and add a bunch of sweet herbs, a little grated nutmeg, and pepper and salt. Let them simmer till the gravy is good. Strain it, thicken with a small himp of brown thickening, and put it by the side of the fire to throw up its grease. Skim it, and add a spoonful of ketchup, a spoonful of red-currant jelly, and a glassful of claret. Put the slices of venison into the sauce, and let them get thoroughly hot without boiling. Squeeze the juice of a lemon into the gravy. Put the meat on a dish, pour the gravy over, and garnish with sliced lemon. The remains of cold dressed venison may be converted into an excellent stew soup. Time to stew the bones, about two hours. . Probable cost of venison, very uncertain. Venison Collops. — Take any remains of roast venison, clear them of skin and vein, mince very finely, and mix them with a third as much of minced bacon, a beaten egg or two, VEN ( 1080 ) VEN a handful of crumbs, salt, pepper, and a little herb seasoning if liked. Mix these ingredients thoroughly, form apple-sized biills ; flatten and dip them in egg, and crumb them or dip them in warmed butter, and then fry them of a nice pale brown. Venison Collops, Minced.— Mince finely a pound of venison taken from the neck or loin, and season with pepper, salt, and pounded mace. Dissolve an ounce and a half of butter in a saucepan over the fire, stir a dessert-spoonful of flour into it, and when it is quite smooth add a large tea-spoonful of chopped parsley, a pinch of powdered sweet herbs, and a little pepper and salt. A small onion chopped small, or a particle of garhc, may be stirred in also when the flavour is liked. Keep beating the paste over the fire till it is lightly browned, then stir in the minced venison, and keep tossing hghtly with a fork till it is quite hot. Moisten gradually with half a cupful of stock, and let the collops simmer for ten minutes. Ketchup, port, tarragon vinegar, lemon- juice, or basil wine may be added if liked. Probable cost of venison, very uncertain, varying with the supply. Venison Collops, Scotch.— Take as