Mock Venison

Ingredients

• Take a 6 lb. leg of mutton
• 12 or 15 cloves
• 1 nutmeg
• 1 teaspoonful coriander seed
• Cut -|lb. fresh pork
• pepper
• salt
• 1 large onion
• 1 teaspoonful brown sugar
• 2 teaspoonfuls flour
• vinegar
• a little port wine

Method

1. 1

   Cut off all the fat from the leg of mutton and lard it.

2. 2

   Pound together the spices and strew over the leg with vinegar.

3. 3

   Leave for 3 or 4 days, turning daily.

4. 4

   Put into a flat baking dish and roast with vinegar and onion.

5. 5

   As it begins to roast, add sugar, flour mixed with vinegar, and port wine.

6. 6

   Baste continually.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 23. The excerpt below is the record exactly as published.

Mock Venison. Take a 6 lb. leg of mutton, cut off all the fat, and lard it. Pound together 12 or 15 cloves, \ nut- meg, and 1 teaspoonful coriander seed. Cut -|lb. fresh pork into strips, strew spices over it, also pepper and salt to taste. Put the leg in a large enamelled dish and cover it with spices and vinegar. Leave this for 3 or 4 days, turning daily. Put into a flat baking dish and roast with vinegar, etc., and 1 large onion. No water to be added. As soon as it begins to roast add 1 teaspoonful brown sugar, 2 teaspoonfuls flour, mixed with a little vinegar, and a little port wine

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