Stewed Venison, — Use the neck, shoulder, inferior part of the
leg or the backbone with the layer of tender meat each side, for a
stew ; cut into several pieces, and put in a stewpan with just water
or stock enough to cover it ; add a grated onion, bunch sweet herbs,
salt, black pepper, and part of a red pepper pod. Simmer gently from
three and a half to four hours, and if it becomes rather dry add
boiling water ; it is well to stew with it some slices of fat mutton ;
i'ust before serving thicken with flour rubbed smooth in an ounce of
mtter. Serve with red currant jelly. Another way is to put the
venison in a saucepan in which butter enough to cover half an inch
in depth has been made smoking hot. Brown the venison in this
and stir with it a tablespoon flour for each pound; when the flour
is browned cover the venison with boiling water, add a teaspoon
currant jelly for each pound, and season with salt and pepper.
Cover closely and stew half an hoijr, or until tender ; serve hot with
the sauce in which it has been cooked poured over. For a stew
from the remains of roast^ cut the meat from the bones in neat
slices, and if there is sufficient of its own gi^vy left, put the meat
into this, as it is preferable to any other. Should there not be
enough, put the bones and trimmings into a stewpan, with about a
pint of any good gravy or stock ; stew gently for an hour, and strain.
gravy. Put a little flour and butter into stewpan, keep stirring
until brown, then add strained gravy, and let boil, skim and strain
again, and when a little cool put in the slices of venison. Place
stewpan on back of stove and when on the point of simmering, serve ;
do not allow it to boil, or the meat will be hard.
Roast Woodcock. — Put an onion, salt and hot water into a drip
ping-pan with the birds and baste for ten or fifteen minutes ; then
change pan ; put in a slice of salt pork and baste with butter and
pork drippings very often; just before serving dredge lightly with
336 GAME.
flour and baste. Or fill with a rich forcemeat of bread-crumbs✪ Roast Woodcock, pep-
per, salt, and melted butter ; sew up and roast, basting with butter
and water, from twenty minutes to naif an hour. When half done,
put circular slices of buttered toast underneath to catch the juice,
and serve on these when taken up. HocMt Snipe and other small
birds same way.
Fried Woodcock. — Dress, wipe clean, tie the legs close to the
body ; skin the head and neck, turn the beak under
the wing and tie it ; fasten a very thin piece of bacon
around the breast of each bird, immerse in hot fat for
two or three minutes. Season and serve on buttered
toast. Some pierce the legs with the beak of the bird,
as illustrated. Fried Snipe is prepared in same way. '^•* woodflw*.
Broiled Woodcock is a lavorite aish. Split them down the back
and broil, basting with butter, and serve on toast.
Page 282 · 2 recipe records on this page
Presented as published in 1890. 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
Stewed Venison, — Use the neck, shoulder, inferior part of the leg or the backbone with the layer of tender meat each side, for a stew ; cut into several pieces, and put in a stewpan with just water or stock enough to cover it ; add a grated onion, bunch sweet herbs, salt, black pepper, and part of a red pepper pod. Simmer gently from three and a half to four hours, and if it becomes rather dry add boiling water ; it is well to stew with it some slices of fat mutton ;
Just before serving thicken with flour rubbed smooth in an ounce of butter. Serve with red currant jelly. Another way is to put the venison in a saucepan in which butter enough to cover half an inch in depth has been made smoking hot. Brown the venison in this and stir with it a tablespoon flour for each pound; when the flour is browned cover the venison with boiling water, add a teaspoon currant jelly for each pound, and season with salt and pepper. Cover closely and stew half an hour, or until tender ; serve hot with the sauce in which it has been cooked poured over. For a stew from the remains of roast, cut the meat from the bones in neat slices, and if there is sufficient of its own gravy left, put the meat into this, as it is preferable to any other. Should there not be enough, put the bones and trimmings into a stewpan, with about a pint of any good gravy or stock ; stew gently for an hour, and strain. gravy. Put a little flour and butter into stewpan, keep stirring until brown, then add strained gravy, and let boil, skim and strain again, and when a little cool put in the slices of venison. Place stewpan on back of stove and when on the point of simmering, serve ; do not allow it to boil, or the meat will be hard.
Roast Woodcock. — Put an onion, salt and hot water into a drip ping-pan with the birds and baste for ten or fifteen minutes ; then change pan ; put in a slice of salt pork and baste with butter and pork drippings very often; just before serving dredge lightly with
flour and baste. Or fill with a rich forcemeat of bread-crumbs, pepper, salt, and melted butter ; sew up and roast, basting with butter and water, from twenty minutes to naif an hour. When half done, put circular slices of buttered toast underneath to catch the juice, and serve on these when taken up. Roast Snipe and other small birds same way.
Fried Woodcock. — Dress, wipe clean, tie the legs close to the body ; skin the head and neck, turn the beak under the wing and tie it ; fasten a very thin piece of bacon around the breast of each bird, immerse in hot fat for two or three minutes. Season and serve on buttered toast. Some pierce the legs with the beak of the bird, as illustrated. Fried Snipe is prepared in same way. '^•* Broiled Woodcock is a lavorite dish. Split them down the back and broil, basting with butter, and serve on toast.
Records on this page
Roast WoodcockStewed Venison