— Take a shoulder of venison, bone
and flatten it, lay it in a deep dish
with a pint of vinegar, half a pint of
oil, a sliced onion, a bunch of sweet
herbs, the grated rind of a Seville
orange, a pinch of grated nutmeg,
and a little pepper, salt, and powdered
sugar. A glassful of white wine✪ Marinaded and Baked Venison
may be added or not. Let it re-
main in this marinade for forty-
eight hours, and turn it about three
or four times. Take it up, cover
with greased paper, and bake in a
moderately heated oven until done
enough. Serve with venison sauce.
Time to bake the venison, one and
three-quarters to two hours, accord-
ing to size.
Venison Pastry (an English rec-
ipe).— Cut the meat from the neck
and shoulders of venison into small
squares ; remove all the skin, gristle,
and bones, and put in a stew-kettle,
with a shallot, salt, pepper, and
sweet herbs, with water to cover, and
set on the stove to stew for gravy.
In another vessel cook the squares
of venison with a little water until
three parts done ; line a round pan
with paste, put in the squares of meat,
season with salt, pepper, and butter,
and a cupful of the gravy✪ Venison Pastry. Make
very light pastry and cover the top ;
leave a hole in the centre. Cut flow-
ers and leaves out of the pastry, and
ornament the top with them. Set in
188
Venison, Potted
GAME
Woodcock, Stuffed
a moderate oven and bake three hours ;
when done, draw out of the oven,
pour the gravy through a strainer in
the hole on top, and cover with a
pastry rose ; glaze all over with the
yolk of an egg; set back in the
oven five minutes, and serve very
hot.
Venison, Potted. — Place the ven-
ison in a pan, pour red wine over it,
cover with I lb. 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 ; with-
draw them, wait till they are cold,
and then cover with clarified but-
ter.
Venison Steaks, Broiled. — Cut the
steaks an inch thick from the leg or
the loin of venison. Heat the grid-
iron, rub the bars with a little suet,
and place the steaks upon it over a
clear fire. Turn them every two min-
utes to preserve the gravy. Make
the steak - dish very hot ; put on it
for each pound of venison i oz. of
butter, a table - spoonful of liquid
red - currant jelly, a table - spoonful
of wine, or, as a substitute, boil-
ing stock or water, and a little
pepper and salt. Turn the broiled
steaks in the sauce once or twice,
and serve very hot. Time, from
twenty to twenty- five minutes to
broil.
Woodcock. — Woodcocks, like snipe,
are only good when they are fat.
They are cooked but in a very few
ways. Truss them as snipes, except
that they are not to be drawn. The
most delicate parts are the legs and
the intestines. The fillets of wood-
cocks, for those persons who do not
like their meat underdone, are tough
and without savor. They are held
in high estimation when roasted or
in ragouts. When roasted, wrap each
bird in a slice of bacon and always
put a toast under them to receive the
intestines. Bake in a hot oven for
ten minutes. The toast should be
seasoned with butter, salt, pepper,
and a little lemon-juice before the
birds are placed on them.
Page 217 · 5 recipe records on this page
Presented as published in 1902. 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
— Take a shoulder of venison, bone and flatten it, lay it in a deep dish with a pint of vinegar, half a pint of oil, a sliced onion, a bunch of sweet herbs, the grated rind of a Seville orange, a pinch of grated nutmeg, and a little pepper, salt, and powdered sugar. A glassful of white wine may be added or not. Let it remain in this marinade for fortyeight hours, and turn it about three or four times. Take it up, cover with greased paper, and bake in a moderately heated oven until done enough. Serve with venison sauce. Time to bake the venison, one and three-quarters to two hours, according to size.
Venison Pastry (an English recipe).— Cut the meat from the neck and shoulders of venison into small squares ; remove all the skin, gristle, and bones, and put in a stew-kettle, with a shallot, salt, pepper, and sweet herbs, with water to cover, and set on the stove to stew for gravy. In another vessel cook the squares of venison with a little water until three parts done ; line a round pan with paste, put in the squares of meat, season with salt, pepper, and butter, and a cupful of the gravy. Make very light pastry and cover the top ; leave a hole in the centre. Cut flowers and leaves out of the pastry, and ornament the top with them. Set in
Venison, Potted
Woodcock, Stuffed
a moderate oven and bake three hours ; when done, draw out of the oven, pour the gravy through a strainer in the hole on top, and cover with a pastry rose ; glaze all over with the yolk of an egg; set back in the oven five minutes, and serve very hot.
Venison, Potted. — Place the venison in a pan, pour red wine over it, cover with I lb. 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 Steaks, Broiled. — Cut the
steaks an inch thick from the leg or the loin of venison. Heat the gridiron, 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 i oz. of butter, a table - spoonful 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. Time, from twenty to twenty- five minutes to broil.
Woodcock. — Woodcocks, like snipe, are only good when they are fat. They are cooked but in a very few ways. Truss them as snipes, except that they are not to be drawn. The most delicate parts are the legs and the intestines. The fillets of woodcocks, for those persons who do not like their meat underdone, are tough and without savor. They are held in high estimation when roasted or in ragouts. When roasted, wrap each
bird in a slice of bacon and always put a toast under them to receive the intestines. Bake in a hot oven for ten minutes. The toast should be seasoned with butter, salt, pepper, and a little lemon-juice before the birds are placed on them.
Records on this page
Roasted WoodcockPotted VenisonMarinaded and Baked VenisonBroiled Venison SteaksVenison Pastry