Mock Venison

Ingredients

• Cold mutton
• 1 cup water or stock
• 1 tablespoon butter
• 1 tablespoon currant jelly
• 1 tablespoon flour
• 1 tablespoon bottled meat sauce

Method

1. 1

   Brown the flour in the butter; add the water or stock, stirring constantly; then add the jelly and meat sauce and bring to a boil.

2. 2

   Cut the cold meat into thin slices; heat them thoroughly in the sauce and serve.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 56. The excerpt below is the record exactly as published.

MOCK VENISON Cold mutton 1 cup water or stock 1 tablespoon butter 1 tablespoon currant jelly 1 tablespoon flour 1 tablespoon bottled meat sauce

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