Hindu Venison

Ingredients

• Cook some venison
• Peel and slice an apple
• 1 Spanish onion
• 1 cooked carrot
• 1 cup of mutton broth
• 0.5 ounce of butter
• 1 tablespoonful of curry-powder
• 1 tablespoonful of lemon-juice
• 1 tablespoonful of currant jelly

Method

1. 1

   Cook the venison, well seasoned, until tender and slice thin.

2. 2

   Peel and slice an apple and onion; season and fry until light brown.

3. 3

   Add cooked carrot, savory herbs, and mutton broth; cover and let cook for fifteen minutes.

4. 4

   Mix butter with curry-powder and lemon-juice; add to the sauce with sliced venison; cover and let simmer for ten minutes; then add currant jelly.

5. 5

   Let get very hot and serve, garnished with fried croutons and sliced lemon.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 30. The excerpt below is the record exactly as published.

Hindu Venison. Cook some venison, well seasoned, until tender and slice thin. Peel and slice a apples and 1 Spanish onion ; season and fry until a light brown. Add i cooked carrot sliced thin, some savory herbs, and I cup of mutton broth ; cover and let cook fifteen minutes. Then mix J^ ounce of butter with J^ tablespoonful of curry-powder and I tablespoonful of lemon-juice ; add to the sauce with the sliced venison ; cover and let simmer ten minutes ; then add t tablespoonful of currant jelly.

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