Baked Saddle of Venison

Ingredients

• a saddle of venison
• salt pork in strips about two inches long
• two carrots
• one onion
• two bay-leaves
• two cloves
• four kernels of allspice
• half a lemon sliced
• a quart of good stock
• a small piece of butter

Method

1. 1

   Wash the saddle, lard with salt pork, and place in a dripping-pan with sliced carrots, onion, salt pork, bay-leaves, cloves, allspice, lemon, and hot stock.

2. 2

   Boil for 15 minutes, then bake in a hot oven, basting every 5 minutes until medium rare.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 62. The excerpt below is the record exactly as published.

BAKED SADDLE OF VENISON. Wash the saddle carefully ; see that no hairs are left dried on to the outside. Use a saddle of venison of about ten pounds. Cut some salt pork in strips about two inches long and an eighth of an inch thick, with which lard the saddle with two rows on each side. In a large dripping-pan cut two carrots, one onion and some salt pork in thin slices ; add two bay- leaves, two cloves, four kernels of allspice, half a lemon sliced, and season with salt and pepper ; place the saddle of venison in the pan, with a quart of good stock boiling hot and a small piece of butter

Cook this with the app: pantry check, scaling, and the assistant.