Strain the cloves from the
syrup before pouring over the melons.
Venison, Potted. — Place the venison in
a pan, pour red wine over it, cover with a
pound of butter ; put a paste over the pan, and
set it in the oven to bake. TVTien done enough,
take the meat out of the gravy, beat it well
with the butter that has risen to the top, add
more if necessary, season with salt, pepper, and
pounded mace. Put the venison into pots, set
them for a few minutes in the oven ; withdraw
them, wait till they are cold, and then cover
with clarified butter.
Venison, Potted (another way). — Rub
the venison with vinegar if it is stale, and let
it lie an hour. Then dry it with a cloth, and
rub it all over with red wine. Season with
pepper, salt, and mace, and put it into an
earthen pot or jar. Pour over it half a pint of
red wine, and a pound of butter, and put it in
the oven tiU it is quite tender. When it is
done, pick it clean from the bones and skin, and
beat it in a mortar with the fat and gravy. If
you find it not sufficiently seasoned, add more,
and keep beating till it is a fine paste. Then
press it hard down into the pots, and pour
clarified butter over it. The wine may be omitted
if not approved.
Venison Pudding. — Take two pounds
of venison from the neck or loin; cut the
meat, fat and lean together, into neat pieces,
and season these with salt and pepper. Put
them in a saucepan, cover with water, and
simmer gently for three-quarters of an hour.
Lift them out, and let them get cold. Line
a pudding-basin with pastry half an inch
thick. Put the venison into it, pour over it a
quarter of a pint of the gravy, to which a wine-
glassful of port has been added, and cover in
the usual way. Press the edges securely to-
gether that the gravy may not escape. Wring
a pudding-cloth out of boUing water, flour well,
and tie the pudding loosely in it. Plunge it
into boiling water, and keep it boiling quickly
until done enough. Let it stand a few minutes
before turning it out. Send the remainder
of the gravy to table in a tureen. Time to
boil the pudding, about an hour and a half.
Probable cost of venison, very uncertain.
Venison, Hoast (a German recipe). —
Hang the venison for ten days or a fortnight in
a cool drj^ place. At the end of that time wash
and wipe it, then beat it well. Flay off the
skin. Take bacon-strips rather more than two
inches long, and lard all over the fleshy parts.
Eoast or bake the meat, basting constantly;
use sour cream or butter and milk for the
purpose. Send to table with a sauce made by
adding water to the bastings, skimming and
straining, and adding pepper, salt, and lemon-
juice✪ Roast Venison (German Recipe).
Page 2207 · 4 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
Strain the cloves from the syrup before pouring over the melons.
Venison, Potted. — Place the venison in a pan, pour red wine over it, cover with a pound of butter ; put a paste over the pan, and set it in the oven to bake. When done enough, take the meat out of the gravy, beat it well with the butter that has risen to the top, add more if necessary, season with salt, pepper, and pounded mace. Put the venison into pots, set them for a few minutes in the oven ; withdraw them, wait till they are cold, and then cover with clarified butter.
Venison, Potted (another way). — Rub the venison with vinegar if it is stale, and let it lie an hour. Then dry it with a cloth, and rub it all over with red wine. Season with pepper, salt, and mace, and put it into an earthen pot or jar. Pour over it half a pint of red wine, and a pound of butter, and put it in the oven tiU it is quite tender. When it is done, pick it clean from the bones and skin, and beat it in a mortar with the fat and gravy. If you find it not sufficiently seasoned, add more, and keep beating till it is a fine paste. Then press it hard down into the pots, and pour
clarified butter over it. The wine may be omitted if not approved.
Venison Pudding. — Take two pounds of venison from the neck or loin; cut the meat, fat and lean together, into neat pieces, and season these with salt and pepper. Put them in a saucepan, cover with water, and simmer gently for three-quarters of an hour. Lift them out, and let them get cold. Line a pudding-basin with pastry half an inch thick. Put the venison into it, pour over it a quarter of a pint of the gravy, to which a wineglassful of port has been added, and cover in the usual way. Press the edges securely together that the gravy may not escape. Wring a pudding-cloth out of boUing water, flour well, and tie the pudding loosely in it. Plunge it into boiling water, and keep it boiling quickly until done enough. Let it stand a few minutes before turning it out. Send the remainder of the gravy to table in a tureen. Time to boil the pudding, about an hour and a half. Probable cost of venison, very uncertain.
Venison, Hoast (a German recipe). — Hang the venison for ten days or a fortnight in a cool drj^ place. At the end of that time wash and wipe it, then beat it well. Flay off the skin. Take bacon-strips rather more than two inches long, and lard all over the fleshy parts. Eoast or bake the meat, basting constantly; use sour cream or butter and milk for the purpose. Send to table with a sauce made by adding water to the bastings, skimming and straining, and adding pepper, salt, and lemonjuice.
Records on this page
Roast Venison (German Recipe)Crusted Saddle of Venison (German Recipe)Potted VenisonVenison Pudding