Breast of Venison (Stewed)

Ingredients

• one onion
• one carrot
• a bundle of sweet herbs
• a few cloves
• pepper
• salt
• common stock
• 1 tablespoonful of flour
• 1 squeeze of lemon

Method

1. 1

   Remove bones and skin from the venison, roll it up, and tie it.

2. 2

   Place in a stewpan with sliced onion, carrot, herbs, cloves, and seasonings.

3. 3

   Cover with stock and simmer for about three hours, turning occasionally.

4. 4

   Strain the liquor for sauce, mix with butter and flour, stir until thickened, add lemon juice, pour over the meat, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 25. The excerpt below is the record exactly as published.

Breast of Venison (Stewed) — One onion, i carrot, a bundle of sweet herbs, a few cloves, pepper and salt, common stock, butter, 1 table- spoonful of flour, 1 squeeze of lemon

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