Cassell's dictionary of cookery

Venison, Gravy for.— A strong, unflavoured gravy, seasoned with salt only, is generally served with venison. It may be made as follows : — Take the trimmings of the venison, or, failing these, a pound or two of the scrag end of a neck of mutton cut into chops. Fiy these till they are brightly browned on both sides. Pour over them a quart of boiling water, and let the gravy simmer gently tiU it is reduced one-half. Skim as required, and season with salt. Let it get cold, free it entirely from fat, and serve in a tureen. The meat on the mutton bones may be potted and used as a breakfast reHsh. For sauces to serve with venison, see Venison, Sauces for. Probable cost, very uncertain. Venison, Gravy for (another way).— Take the scrag end of a neck of mutton, half a Ijound of liver, the venison trimmings, and a kidney. Cut the meat into small pieces, and fry these in butter till they are slightly browned. Put them into a saucepan, pour the contents of the frying-pan over them, and add a pint and a half of water and a few peppercorns. Cover the saucepan closely, and stew its contents gently tiU the gravy is strong and good. Stir occasionally. Strain it into a bowl, and when cold entirely remove the fat. Before serving, boil it, season with salt, add a table-spoonful of port and a little sugar browning, and send the gravy to table in a tureen. Strong, unflavoured gravy is usually served ■with venison, together with venison sauce. If, however, it is preferred that the gravy should be slightly flavoured, then stew a sliced carrot, a minced shallot, a clove, and a bayleaf with the other ingredients. When the liver and kidney cannot be procured, three or four mutton chops from the loin may be used instead. The meat may afterwards be potted or made into rissoles. Time to stew the gravy, about three hours. VEN ( 1081 ) VEN Venison, Gravy for (see Gravy for Roast Venison). Venison, Hashed. — Cut any part of cold roast venison into thin neat slices the third of an inch thick. Do not remove the fat from them. Put the bones and trimmings of the venison into a saucepan -with a sliced onion, a little pepper and salt, and as much stock or water as will cover them, and let them stew gently for two hours. Strain the gravy, thicken with a small piece of brown thickening, or, failing this, with an ounce and a half of butter rolled in flour, and clear it from grease. Pepper and flour the pieces of venison. Put them into a clean saucepan, strain over them as much of the gravy as will moisten but not quite cover them, and heat them very gently, shaking the saucepan frequently. The gravy must not boil after the venison is put to it. Put the meat on a hot dish, pour the gravy over, and serve very hot. A dish of plainly-boiled French beans and a little red-currant jelly will be welcome accompaniments. If liked, a quarter of a pound of red-currant jelly and a glassful of port, or a glassful of claret and a small piece of sugar, may be added to the gravy. When a very good gravy is required, make it as follows : • — Dissolve a good slice of fresh butter in a saucepan. Put with it the bones and trimmings of the venison, any mutton, beef, or poultry bones that there may be, half a pound of liver, and a kidney. Add the red part of a small carrot scraped to pulp, a minced shallot, a clove, a bayleaf, and a little pepper and salt.