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Gravy for Roast Venison

Name: Gravy for Roast Venison
Yield: 4 servings
Ingredients: three shank-bones of mutton; a pint of water; six or eight peppercorns; a pinch of salt; a tablespoonful of red currant jelly; a glass of port or claret

From Cassell's dictionary of cookery, 1892

Serves 4

Probable cost, about 8d., exclusive of the wine. Sufficient for nearly a pint of gravy.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

56Calories

3 gProtein

3 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories56 kcal

Protein3.3 g

Carbohydrates2.6 g

Fiber0.2 g

Sugars1.6 g

Total Fat3.6 g

Saturated Fat1.6 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol13 mg

Sodium16 mg

Potassium57 mg

Calcium9.1 mg

Iron0.4 mg

Magnesium6.5 mg

Phosphorus32 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K1 mcg

Vitamin B60 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate3.7 mcg

Choline0.4 mg

Caffeine0 mg

Water131 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 643. The excerpt below is the record exactly as published.

Gravy for Roast Venison.— Take three shank-bones of mutton, and put t^em into a stewpan with a pint of water and six or eight peppercorns, and, after bringing them to a boil, let them simmer gently for two houra. Skim and strain, add a pinch of salt, a table- spoonful of red cuiTant jelly, and a glass of poi-t or clare

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