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Hashed Venison
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 280. The excerpt below is the record exactly as published.
Hashed Venison. — Remove the oones from cold venison, and mince it fine ; to a pint of minced venison allow two tablespoons each butter and currant jelly ; heat them together, season the mince palatably with salt and pepper, and serve on toast, very hot* Veni* son jPatties is another good way to utilize bits of cold venison ; chop fine, heat with some of the gravy left from dinner, season with pep- per and salt, then fill patty-pans with the venison and cover the top With crust ; bake until crust^is done brown. ^ Roast Venison. — The haunch, the leg, and the saddle of veni- son, which is the double loin, are best for roasting or baking. Wash in warm water and dry well with a cloth, season with salt and pep- per
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