884. Venison Steaks, Currant-Jelly Sauce. — The same as in No. 879,
serving with the following sauce: put in a saucepan on a hot range a
wine-glassful of good port wine, let it come to a boil ; then add half a
pint of currant jelly (No. 1326), thoroughly stir until the jelly is well dis-
solved, pour in a gill of sauce Espagnole (No. 151) ; let again come to a
boil, then pour the sauce on a hot dish; dress the steaks over it, one
overlapping another, and send to the table hot.
885. Venison Chops, Chestnut Puree. — Have six fine venison chops ;
GAME. 285
pare, flatten a little, and place them on a plate with a good pinch of salt,
half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and
put them to broil for four minutes on each side ; arrange half a pint of
hot puree of chestnuts (No. 131) on a dish. Place the chops over, and
serve with a good gravy thrown over all.
886. Civet of Venison, Poivrade Sauce. — Procure two and a half pounds
of venison, the lower part if possible (for the lean parts are preferable),
cut it into small square pieces, and lay them in an earthen jar, with one
sliced onion, half a bunch of parsley-roots, a sprig of thyme, two bay-
leaves, twelve whole peppers, two pinches of salt, half a pinch of pepper,
and half a glassful of vinegar. Let them marinate for twelve hours. Drain
off the juice, and put the venison in a sautoire with an ounce of clarified
butter ; let cook for ten minutes, then add three tablespoonfuls of flour,
stirring well. Moisten with one and a half pints of broth✪ Civet of Venison, Poivrade Sauce (No. 99), also
the marinade-liquor (or juice), well strained. Season with a pinch of
salt and half a pinch of pepper, and let cook again for forty minutes.
Arrange the civet nicely on a hot dish, sprinkle a little chopped parsley
over, and serve.
887. Civet of Venison a la Franchise. — Prepare the venison exactly
the same as for No. 886, and after marinating it twelve hours, drain it well
from the marinade-juice, and place it in a saucepan with an ounce of clari-
fied butter, and let brown for ten minutes on a moderate fire ; then add
three tablespoonfuls of flour, constantly stirring while adding it. Moisten
with one and a half glassfuls of red wine, also a pint of hot white broth
(No. 99). Season with half a pinch of salt and half a pinch of pepper,
then stir well again until boiling, and add twelve well-peeled, small, sound
onions, and one ounce of salt pork cut into small, square pieces, also a
bouquet (No. 254). Let cook all together for forty minutes; and four
minutes before serving add twelve whole mushrooms. Dress on a hot
dish, suppress the bouquet, decorate with bread croutons as in No 133, all
round the dish, and serve.
888. Civet of Venison a la Parisienne. — The same as for the above
(No. 887), omitting the salt pork, and substituting for it eighteen small
mushrooms instead of twelve.
The table
1889Page 226 · 1 recipe record on this page
Presented as published in 1889. 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
884. Venison Steaks, Currant-Jelly Sauce. — The same as in No. 879, serving with the following sauce: put in a saucepan on a hot range a wine-glassful of good port wine, let it come to a boil ; then add half a pint of currant jelly (No. 1326), thoroughly stir until the jelly is well dissolved, pour in a gill of sauce Espagnole (No. 151) ; let again come to a boil, then pour the sauce on a hot dish; dress the steaks over it, one overlapping another, and send to the table hot.
885. Venison Chops, Chestnut Puree. — Have six fine venison chops ;
pare, flatten a little, and place them on a plate with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and put them to broil for four minutes on each side ; arrange half a pint of hot puree of chestnuts (No. 131) on a dish. Place the chops over, and serve with a good gravy thrown over all.
886. Civet of Venison, Poivrade Sauce. — Procure two and a half pounds of venison, the lower part if possible (for the lean parts are preferable), cut it into small square pieces, and lay them in an earthen jar, with one sliced onion, half a bunch of parsley-roots, a sprig of thyme, two bayleaves, twelve whole peppers, two pinches of salt, half a pinch of pepper, and half a glassful of vinegar. Let them marinate for twelve hours. Drain off the juice, and put the venison in a sautoire with an ounce of clarified butter ; let cook for ten minutes, then add three tablespoonfuls of flour, stirring well. Moisten with one and a half pints of broth (No. 99), also the marinade-liquor (or juice), well strained. Season with a pinch of salt and half a pinch of pepper, and let cook again for forty minutes. Arrange the civet nicely on a hot dish, sprinkle a little chopped parsley over, and serve.
887. Civet of Venison a la Franchise. — Prepare the venison exactly the same as for No. 886, and after marinating it twelve hours, drain it well from the marinade-juice, and place it in a saucepan with an ounce of clarified butter, and let brown for ten minutes on a moderate fire ; then add three tablespoonfuls of flour, constantly stirring while adding it. Moisten with one and a half glassfuls of red wine, also a pint of hot white broth (No. 99). Season with half a pinch of salt and half a pinch of pepper, then stir well again until boiling, and add twelve well-peeled, small, sound onions, and one ounce of salt pork cut into small, square pieces, also a bouquet (No. 254). Let cook all together for forty minutes; and four minutes before serving add twelve whole mushrooms. Dress on a hot dish, suppress the bouquet, decorate with bread croutons as in No 133, all round the dish, and serve.
888. Civet of Venison a la Parisienne. — The same as for the above (No. 887), omitting the salt pork, and substituting for it eighteen small mushrooms instead of twelve.
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Civet of Venison, Poivrade Sauce