Cassell's dictionary of cookery

Venison, Saddle of. Crusted (a German recipe). — The venison must be hung some time, but not long enough to be high. After washing, lay it in a broad pan to cook with cold water enough to cover it ; and in this put a small tea-cupful of vinegar, two or three carrots, onions, bay-leaves, a good bunch of sweet-herbs, including basil and a sprig of marjoram, some salt, pepper, about twenty juniper berries, as many whole pimento, and six cloves. Let it come slowly to a scalding heat. Skim and leave it to simmer two hours or more, according to size. It must be done tender. Then take it up, spread over it a beaten egg, and on this sprinkle a thick layer of bread-crumbs mixed with a table-spoonful of moist sugar, a tea-spoonful of powdered cinnamon, and half a dozen pounded cloves. Brown bread is best for this. The coating must be a third of an inch thick or more. Skim off a little of the fat boilings, and sprinkle over the crumbs with it. Put the venison in the oven, and let it bake a nice brown. Serve good fruit sauce with it. — German National Cookery. Venison, Sauce for [see Old Currant Sauce for Sucking-pig, Venison, &c.). Venison, Sauces for. — In addition to the strong unflavoured gravy — a recipe for making which has already been given (see Venison, Gravy for) — venison is usually accompanied by either a sweet or a piquant sauce. Several recipes are here given. No. 1. Melt a little red-currant jelly, and send it to table VEN ( 1085 ) VEN in a tureen; or, without melting it, turn it upon a glass dish, and serve cold. No. 2. Sinmier the trimmings of the venison for half an hour in as much mutton gravy or water as will barely cover them. Strain and skim the liquor, and put it into a saucepan with a large table-spoonful of red-currant jelly, a table-spoonful of powdered white sugar, and a large wine-glassful of port or claret. Let the sauce simmer gently till it is quite hot, and then serve. No. 3. Bruise an inch of stick cinnamon, and put it, with the rind of half a lemon, into a saucepan. Add a quarter of a pint of red-currant jelly and a table-spoonful of port. Boil the sauce for five minutes, and serve. No. 4 (old-fashioned sauce). Clean two ounces of currants, and boil them for five minutes in half a pint of water. Add a glassful of port, half a tea-cupful of finely-grated breadcrumbs, an ounce of butter, and four cloves. Stir the sauce over a gentle fire for ten minutes, remove the cloves, and serve. Currants washed and dried are sometimes served instead of this sauce. No. 5. Put two ounces of powdered white sugar into a stone jar with a quarter of a pint of white wine vinegar. Heat the sauce till the sugar is dissolved, and serve. A glassful of claret and a pinch of cayenne may be added to this sauce if Uked. No. 6. Put a quarter of a pint of strong unflavoured mutton gravy into a saucepan, and add a large glassful of claret, and a small glassful of raspberry vinegar. Simmer the sauce till it is hot, and serve. Venison, Shallot for [see Shallot for Venison) . Venison, Shoulder of. Marinaded.