a fine loin of mutton, and hang it in a cool,
airy situation for a week or more. Two days
before it is to be dressed, bone it, remove the
kidney fat and the skin from the upper part,
and i-ub into the meat a powder made of two
ounces of brown sugar, an oimce of ground
black pepper, and a quarter of an oimce of
allspice. Put it into an earthenware pan, pour
upon it two or three wine-glassfuls of port✪ Mock Venison or Mutton Dressed to Taste like Venison,
and cover with the skin. Turn and rub it
twice a day. Sponge lightly with lukewarm
water to clear it from the spice, dry it perfectly,
wrap it in the skin, cover with coarse paste,
and roast according to the directions already
given for roasting haunch of venison. Serve
-with strong unflavourcd mutton gravy and
with venison sauce. Time to roast the mutton,,
thirteen minutes to the pound, when weighed
with the paste. Probable cost, Is. per pound.
Venison, Mutton Cooked like.—
Take a fillet of the leg of mutton, and steep it
VEN
( loss )
VEN
for a day or two, according to the season, in a
mixture of vinegar, onions, thyme, bay-leaves,
salt, nutmeg, and pepper ; then roast the meat,
and serve with sauco a la poivrade.
Venison, Week of, to Roast.— A neck
of venison should not be separated from the
shoulder till the buck is quite stiff, otherwise
the appearance of both joints will bo spoilt.
8hortcn the rib bones, but do not cut through
the fat ; saw off the chine bone, and remove the
small bones which cover the liUet part of the
neck. Roll the piece of fat from which the bones
were taken over the ribs. Wrap the neck in
oiled paper, then in a stiff paste of flour and
water, and afterwards in greased paper again.
Tie the coverings securely on with tape, and
roast the neck according to the directions
ab-eady given for roasting haunch of venison.
When done enough, serve with the same ac-
companiments as the haunch. A neck of veni-
son should properly be roasted on a cradle spit.
When this is not at hand, three skewers should
be put through it, and the spit should be put
between them and the bones. Although it
is best to cover the neck with the paste, this
is oftener than not omitted, and the neck is
enveloped in buttered paper only. Time to
roast a neck of venison, eleven minutes to the
pound. Probable cost of venison, very uncertain
Venison, Oxford John of.— Take some
slices of equal size, and half an inch thick,
from a well-kept leg, loin, or neck of venison.
Season these rather highly with powdered spice,
and fry in hot fat till they are brown on
both sides. Put them in a stewpan, pour over
them equal portions of claret and strong brown
gravy, enough to cover them, and add a table-
spoonful of white wine vinegar, half a tea-
spoonful of powdered sugar, and a few fried
bread-crumbs. Cover the saucepan closely, and
heat the sauce gently till it is close upon the
point of boiling. Put the slices of venison
on a dish, strain the sauce over, and serve very
hot. If liked, the slices may be marinaded
for an hour or two in the wine, vinegar, and
spice, before being fried. Probable cost of
venison, very uncertain. ✪ Venison Pasty
Page 2204 · 2 recipe records on this page
Presented as published in 1892. 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
a fine loin of mutton, and hang it in a cool, airy situation for a week or more. Two days before it is to be dressed, bone it, remove the kidney fat and the skin from the upper part, and rub into the meat a powder made of two ounces of brown sugar, an oimce of ground black pepper, and a quarter of an oimce of allspice. Put it into an earthenware pan, pour upon it two or three wine-glassfuls of port, and cover with the skin. Turn and rub it twice a day. Sponge lightly with lukewarm water to clear it from the spice, dry it perfectly, wrap it in the skin, cover with coarse paste, and roast according to the directions already given for roasting haunch of venison. Serve -with strong unflavourcd mutton gravy and with venison sauce. Time to roast the mutton, thirteen minutes to the pound, when weighed with the paste. Probable cost, Is. per pound.
Venison, Mutton Cooked like.—
Take a fillet of the leg of mutton, and steep it
VEN
( loss )
VEN
for a day or two, according to the season, in a mixture of vinegar, onions, thyme, bay-leaves, salt, nutmeg, and pepper ; then roast the meat, and serve with sauco a la poivrade.
Venison, Week of, to Roast.— A neck of venison should not be separated from the shoulder till the buck is quite stiff, otherwise the appearance of both joints will be spoilt. 8hortcn the rib bones, but do not cut through the fat ; saw off the chine bone, and remove the small bones which cover the liUet part of the neck. Roll the piece of fat from which the bones were taken over the ribs. Wrap the neck in oiled paper, then in a stiff paste of flour and water, and afterwards in greased paper again. Tie the coverings securely on with tape, and roast the neck according to the directions already given for roasting haunch of venison. When done enough, serve with the same accompaniments as the haunch. A neck of venison should properly be roasted on a cradle spit. When this is not at hand, three skewers should be put through it, and the spit should be put between them and the bones. Although it is best to cover the neck with the paste, this is oftener than not omitted, and the neck is enveloped in buttered paper only. Time to roast a neck of venison, eleven minutes to the pound. Probable cost of venison, very uncertain
Venison, Oxford John of.— Take some slices of equal size, and half an inch thick, from a well-kept leg, loin, or neck of venison. Season these rather highly with powdered spice, and fry in hot fat till they are brown on both sides. Put them in a stewpan, pour over them equal portions of claret and strong brown gravy, enough to cover them, and add a tablespoonful of white wine vinegar, half a teaspoonful of powdered sugar, and a few fried bread-crumbs. Cover the saucepan closely, and heat the sauce gently till it is close upon the point of boiling. Put the slices of venison on a dish, strain the sauce over, and serve very hot. If liked, the slices may be marinaded for an hour or two in the wine, vinegar, and spice, before being fried. Probable cost of venison, very uncertain.
Records on this page
Mock Venison or Mutton Dressed to Taste like VenisonVenison Pasty