Grilled Fillets of Deer

Ingredients

• a piece of fillet of roebuck
• salt to taste
• pepper to taste
• a few bay leaves
• any kind of cooked potatoes

Method

1. 1

   Cut fillet into large slices, season, skewer with sheep's tail fat and bay leaves, roast, salt when done, and serve with potatoes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 224. The excerpt below is the record exactly as published.

salt to taste. Serve with boiled Keng Sieng Chee. (Kidney Soup.) Cut up four sheep's kidneys, a heart, and half a pound of liver into small dice, season with a good pinch each of pounded cumin, coriander, and rosemary seeds, also a pinch of ground cloves and cinnamon, pepper and salt, a large onion chopped up, and some minced parsley ; fry all these for about ten minutes in five ounces of lard ; add two quarts of well-seasoned brown stock, bring to the boil, skim very carefully, put in three tablespoonfuls of rice, and boil till quite tender, then strain ; pound the heart and liver and half of the rice in a mortar, which pass through a fine hair sieve ; stir this into the stock along with the pieces of kidneys and the other half of the rice ; make it very hot, but do not boil, and serve at once. It must be rather thick. For European cookery leave out the rice, cumin, cinnamon, and pounded heart and liver, but add other four kidneys cooked and cut in dice. Before dishing, strain and clear, then put in the pieces of kidneys. Seang Kaya Phak Thang. (Custard Pumpkin.) Remove the top of a small pumpkin, scoop out the inside, and fill with the following mixture : — Scrape S64 SI AM half a cocoanut, and soak in three breakfastcupfuls of boiling water for fifteen minutes. Strain into a bowl and beat up with three teacupfuls of sugar and three duck's eggs. Put the top on the pumpkin again, and steam slowly till cooked. Kanom Kruey. (Banana Fritters.) Pound the pulp of ten bananas, and mix with half a teacupful of sugar and two teacupfuls of ground rice. Divide into small portions, and wrap up in banana leaves. Steam until cooked. Serve hot. Kan Sai Sai. (Cocoanut and Rice Croquettes.) Mix two teacupfuls of ground glutinous rice and a quarter teacupful of ordinary ground rice with a little water into a stiff batter. Cook half a grated cocoanut and half a teacupful of sugar with a little water till it thickens. Form this into small balls, and cover each ball with the rice batter. Now mix one teacupful of ordinary ground rice with four teacupfuls of cocoanut milk, and boil till it thickens. Put each of the balls on pieces of banana leaves, spread a little of the above sauce over each one, wrap up, and fasten with a small piece of wood, and steam until cooked. Serve cold. Kanam Plung. (Sweet Cake.) Put half a pint of flour in a basin, and mix with it two ounces of sugar, the grated rind of half a lemon, 565 BANQUETS OF THE NATIONS half teaspoonful of powdered cinnamon, and a very small quantity of powdered cloves. Put half a pound of honey into a lined saucepan, place it over the fire till hot, but without letting it boil, then stir it in with the in- gredients in the basin, flavoured with attar of roses, and knead all well together. Cover the basin with a cloth and leave the paste for an hour. At the end of that time dredge a small quantity of flour over the table, put the paste on it, and roll it out about one inch thick, first mixing a quarter of a pound of chopped almonds in the dough. Lay the paste on a greased baking dish, and bake in a moderate oven with blanched and halved almonds spread on top. Kanam San Kaja. (Cocoanut Custard.) Grate a cocoanut and pour over a pint of boiling water, and after it has steeped for fifteen minutes strain off all the moisture. Again pour a pint of water over the grated cocoanut and strain after fifteen minutes. Make a custard in the ordinary way with sugar and eggs, only using the cocoanut milk instead of the cow's. Fai Thong. (Golden Hair.) Boil six eggs hard. Remove the whites so that the yolks are not broken. Make a strong sweet syrup and pour over. 566 LXXIV.— SIBERIA Menu Caviare Lasosina (Sturgeon Roe) (Smoked Salmon) 'Pechouaju Seleotka (Pickled Fillets of Herring) Stchie (Broth) Beluga (Stewed Sturgeon) Shahrenoe Olene Bigos (Grilled Fillets of Deer) (Stewed Meats) Goviadinoe Leposhkie (Meat Dumplings) Shahrenoe Teter e Kapousta (Braised Blackcock and Stewed Cabbage) Leposhkie Sira (Cheese Pastry) Tvorog s Varainie (Curd Dumplings) Iagodee (Fruit) 567 BANQUETS OF THE NATIONS Stchie. (Broth.) Prepare a little stock with a brisket of beef, some vegetables, and a piece of smoked bacon which has first been blanched. The meat being nearly done, strain two quarts of the stock, add some minced and lightly seasoned raw beetroots, onions, leeks, a quarter of a white cabbage head, and a piece of celery root, which have first been fried in oil or butter on a moderate fire. Put in small pieces of the meat and smoked bacon cut into middling-sized squares, and boil gently till the meats and vegetables are cooked. At the last moment stir into the soup a little sour juice of beetroot, thicken it with sour cream mixed with three tablespoonfuls of raw beet- root rasped, and finish with a piece of chopped fennel. Beluga. (Stewed Sturgeon.) Place some fillets of sturgeon in a baking dish, season them with salt and pepper, and put in two or three small lumps of butter ; bake the fish for a quarter of an hour, turning it at the end of seven minutes. Take the fish out of the baking dish, mix a little flour with the butter, season with chopped shallots, chives, and parsley, then turn it into a stewpan, pour in one pint of red wine, and boil for fifteen minutes. Move the stewpan to the side of the fire, put in the fish to warm again, but do not boil it. Turn the fish and cooking liquor on to a hot dish, sprinkle some capers over it, and garnish with crotons of fried bread. 568 SIBERIA Shahrenoe Olene. (Grilled Fillets of Deer.) Cut up a piece of fillet of roebuck into large square slices, season with salt and pepper, then run them through with a small skewer, alternating each slice with a slice of sheep's tail fat (if sufficient of its own fat cannot be got), and a few bay leaves, all seasoned with black pepper and some cayenne, squeezing all the pieces one against the other. Roast them in front or over the fire, and when the meat is done salt it, and serve with any kind of cooked potatoes

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