Cold Stewed Venison

Ingredients

• as much strong unseasoned stock
• a bunch of sweet herbs
• a little grated nutmeg
• pepper and salt
• a spoonful of ketchup
• a spoonful of red-currant jelly
• a glassful of claret
• the juice of a lemon

Method

1. 1

   Cut the meat into neat slices and set aside.

2. 2

   Put the bones and trimmings in a saucepan, cover with stock or water, and add herbs, nutmeg, and seasoning.

3. 3

   Simmer until the gravy is good, strain, thicken, and skim.

4. 4

   Add ketchup, jelly, claret, and the venison slices.

5. 5

   Heat without boiling, then serve with gravy and garnish with lemon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2198. The excerpt below is the record exactly as published.

as much strong unseasoned stock, or, failing' this, water, as will cover them, and add a bunch of sweet herbs, a little grated nutmeg, and pepper and salt. Let them simmer till the gravy is good. Strain it, thicken with a small himp of brown thickening, and put it by the side of the fire to throw up its grease. Skim it, and add a spoonful of ketchup, a spoonful of red-currant jelly, and a glassful of claret. Put the slices of venison into the sauce, and let them get thoroughly hot without boiling. Squeeze the juice of a lemon

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