Gravy, To Make Mutton like Venison
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for eight or ten persons.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 647. The excerpt below is the record exactly as published.
ravy, To Make Mutton like Ven- ison.— Let the mutton hang as long as it will keep sweet. The length of time will depend upon the weather. Cut a "high" snipe, or woodcock, into small pieces, being careful first to remove the bag from the entrails, and stew I them gently in a pint and a half of unseasoned j beef or mutton gra
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