Time, foui- to five hours.
Venison Steaks, Broiled. —Cut the
steaks an inch thick from the leg or the loin of
venison. Make the gridiron hot, rub the bars
with a little suet, and place the steaks upon it
over a clear fire. Turn them every two minutes
to preserve the gravy. Make the steak dish
very hot ; put on it for each pound of venison an
ounce of butter, a table-sjioonful of liquid red-
currant jelly, a table-spoonful of wine, or, as a
.substitute, boiling stock or water, and a little
pepper and salt. Turn the broiled steaks in the
sauce once or twice, and serve very hot. By
way of variety, the butter only may be put into
the dish under the steaks, and stewed mush-
rooms may be served with the venison ; or thin
shces of lemon may be laid on the steaks for the
last two or three minutes that they are being
broiled, and then served with them. Time,
from twenty to twenty-five minutes to broil
the steaks. Probable cost of venison, very un-
certain.
Venison Steaks, Pried. — Cut some
steaks half an inch thick from a leg or loin
of venison, season with pepper and salt, dip
them in flour, and put them in the frying-pan
with some hot fat. Keep them covered till they
are brightly browned on one side, then take
off the cover, turn them, and let them brown
quickly upon the other. Be careful that they
are not overdone. Pom- a wine-glassful of boil-
ing stock or water into the pan, add a table-
spoonful of red-currant jelly and a glassful of
port or claret✪ Venison Soup, made from the Remains of Cold Roast Venison if liked; stir the sauce over the
tire for a few minutes, and serve verj' hot.
Probable cost of venison, very uncertain.
Venison, Wholesomeness of. — Veni-
son is less nutritive than beef, but is more
easily digested. Indeed, venison, if kept for
some time, is one of the most easily digested
articles of animal food, and well fitted for dys-
peptics. When used by such persons, it should
be plain roasted, and rather underdone ; and
they should eat it without any sweet condi-
ments, using merely table-salt. It should be
kept for some time to make it tender, but not
so long as to begin to decay, as is often done.
— Lr. Andrew.
Venus's Jelly. — Boil a quarter of a pound
of hartshorn shavings in a quart of water till
the liquor is reduced to a pint. Strain, and
simmer in it the thin rind of a large lemon
and of an orange. When sufficiently flavoured,
pour it out, and let it get cold. Sweeten to
taste, add the strained juice of the fruit, a
large wine-glassful of sherry, and the whisked
whites and crushed shells of two eggs. Put the
liquor on the fire, stir briskly, for a minute or
two, then let it simmer without being touched
for ten minutes. Lift the pan gently from the
fire, and let the liquor stand to settle for ten
minutes. Pour it through a jeUy-bag, and
strain tiU clear. Colour with a few drops of
cochineal.
Page 2211 · 3 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
Time, four to five hours.
Venison Steaks, Broiled. —Cut the
steaks an inch thick from the leg or the loin of venison. Make the gridiron hot, rub the bars with a little suet, and place the steaks upon it over a clear fire. Turn them every two minutes to preserve the gravy. Make the steak dish very hot ; put on it for each pound of venison an ounce of butter, a table-spoonful of liquid redcurrant jelly, a table-spoonful of wine, or, as a .substitute, boiling stock or water, and a little pepper and salt. Turn the broiled steaks in the sauce once or twice, and serve very hot. By way of variety, the butter only may be put into the dish under the steaks, and stewed mushrooms may be served with the venison ; or thin slices of lemon may be laid on the steaks for the last two or three minutes that they are being broiled, and then served with them. Time, from twenty to twenty-five minutes to broil the steaks. Probable cost of venison, very uncertain.
Venison Steaks, Fried. — Cut some steaks half an inch thick from a leg or loin of venison, season with pepper and salt, dip them in flour, and put them in the frying-pan
with some hot fat. Keep them covered till they are brightly browned on one side, then take off the cover, turn them, and let them brown quickly upon the other. Be careful that they are not overdone. Pour a wine-glassful of boiling stock or water into the pan, add a tablespoonful of red-currant jelly and a glassful of port or claret if liked; stir the sauce over the tire for a few minutes, and serve very hot. Probable cost of venison, very uncertain.
Venison, Wholesomeness of. — Venison is less nutritive than beef, but is more easily digested. Indeed, venison, if kept for some time, is one of the most easily digested articles of animal food, and well fitted for dyspeptics. When used by such persons, it should be plain roasted, and rather underdone ; and they should eat it without any sweet condiments, using merely table-salt. It should be kept for some time to make it tender, but not so long as to begin to decay, as is often done. — Lr. Andrew.
Venus's Jelly. — Boil a quarter of a pound of hartshorn shavings in a quart of water till the liquor is reduced to a pint. Strain, and simmer in it the thin rind of a large lemon and of an orange. When sufficiently flavoured, pour it out, and let it get cold. Sweeten to taste, add the strained juice of the fruit, a large wine-glassful of sherry, and the whisked whites and crushed shells of two eggs. Put the liquor on the fire, stir briskly, for a minute or two, then let it simmer without being touched for ten minutes. Lift the pan gently from the fire, and let the liquor stand to settle for ten minutes. Pour it through a jeUy-bag, and strain till clear. Colour with a few drops of cochineal.
Records on this page
Venison Soup, made from the Remains of Cold Roast VenisonVenison Steaks, FriedVenison Steaks, Broiled