Hash of Venison

Ingredients

• one and one-half pints of cooked venison
• three gills of water
• two tablespoonfuls of butter
• one tablespoonful of flour
• one tablespoonful minced onion
• one and one-half teaspoontuls salt
• one-tenth teaspoonful of cayenne
• one teaspoonful of Bovril
• a teaspoonful of lemon juice
• two tablespoonfuls of Madeira

Method

1. 1

   Chop venison coarsely and season.

2. 2

   Cook butter and onion, add flour until brown.

3. 3

   Gradually add water, then Bovril and seasonings.

4. 4

   Cook for three minutes, add meat, and cook gently for five minutes.

5. 5

   Serve on buttered toast.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 26. The excerpt below is the record exactly as published.

One and one-half pints of cooked venison, three gills of water, two tablespoonfuls of butter, one tablespoonful of flour, one tablespoonful minced onion, one and one-half teaspoontuls salt, one-tenth teaspoonful of cayenne, one teaspoonful of Bovril. Have the venison chopped rather coarse, and seasoned with half the salt and pepper. Put the butter and onion in a frying- pan, and set on the fire. Cook slowly for ten minutes; then add the flour, and stir until it turns brown. Gradually add the water, stirring all the time; then put in the extract of meat and the remainder of the salt and pepper. Cook for three minutes; then add the meat, and cook gently for five minutes. Serve on six slices of buttered crisp toast. For many tastes, a teaspoonful of lemon juice and two table- spoonfuls of Madeir

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