Mock Roast of Venison

Ingredients

• 2 lbs. beef (mixed fat and lean)
• 2 lbs. fresh pork
• I breakfastcupful bread crumbs
• 5 eggs

Method

1. 1

   Separate from the meat all skin, sinews, etc., which go to make gravy.

2. 2

   Mince the beef and pork very fine, and thoroughly mix with the breadcrumbs and well-beaten eggs.

3. 3

   Season with pepper and salt.

4. 4

   Form into a loaf-like shape and set aside till next morning.

5. 5

   Cut the fat of the pork into strips and lard the shape.

6. 6

   Roast in the oven for 2.5 hours, basting first with butter, then with gravy; to which add a teacupful of cream 0.5 an hour before the roast is ready.

7. 7

   Strain the gravy through a fine sieve, and serve in a tureen, with the roast.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 16. The excerpt below is the record exactly as published.

MOCK ROAST OF VENISON. 2 lbs. beef (mixed fat and lean). 2 lbs. fresh pork. I breakfastcupful bread crumbs

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