Mutton Venison

Ingredients

• an extra strong decoction of bouillon from any good meat-juice, three tablespoons in quantity
• mince into it an onion
• a tablespoonful of Worcester sauce
• three drops of Tabasco
• a glass of claret
• a dessert-spoon of red-currant jelly
• about a pound of slices of cold cooked leg of mutton

Method

1. 1

   Make a strong bouillon, mince an onion into it, add Worcester sauce, Tabasco, claret, jelly, pepper, and salt.

2. 2

   When hot, add mutton and simmer for twenty minutes.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 26. The excerpt below is the record exactly as published.

Mutton Venison. Mutton Venison is a compromise, and may be recommended as such. We live in an age of compromise, so why not bring it into our cookery ? Make an extra strong decoction of bouillon from any good meat-juice, three tablespoons in quantity, mince into it an onion, and put in the pan with a tablespoonful of Worcester sauce, three drops of Tabasco, a glass of claret, a dessert-spoon of red- currant jelly (or guava or blackberry jelly), pepper and salt. When very hot put in 96 THE CHAFING DISH about a pound of slices of cold cooked leg of mutton

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