Game, Hashed (Venison)

Ingredients

• two ounces of butter
• two ounces of fine flour
• a breakfast-cupful of good stock
• a teaspoonful of essence of anchovy
• a teaspoonful of mushroom ketchup
• eight or ten oysters
• a quarter of a teaspoonful of cayenne
• four tablespoonfuls of milk

Method

1. 1

   Cut venison into pieces, mix butter and flour in a saucepan until browned.

2. 2

   Add stock, anchovy essence, ketchup, oysters, cayenne, and milk.

3. 3

   Simmer until sauce coats the spoon, then add venison and heat through without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 570. The excerpt below is the record exactly as published.

Game, Hashed (Venison).— Cut the remains of A-enison into convenient-sized pieces, about half an inch in thickness. Put two ounces of butter into a saucepan, and mix with it, very smoothly, two ounces of fine flour. Let it remain on the fire till slightly browned, then add a breakfast-cupful of good stock, a tea- spoonful of essence of ancho^-v', a tea-spoonful of muskroom ketchup, and eight or ten oysters, with their liquor, a quarter of a tea-spoonful of cayenne, and foui- table-spoonfuls of mUk

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