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Potted Venison
From Cassell's dictionary of cookery, 1892
Serves 6
Can omit wine if not preferred.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2207. The excerpt below is the record exactly as published.
red wine over it, cover with a pound of butter ; put a paste over the pan, and set it in the oven to bake. TVTien done enough, take the meat out of the gravy, beat it well with the butter that has risen to the top, add more if necessary, season with salt, pepper, and pounded mace. Put the venison into pots, set them for a few minutes in the oven ; withdraw them, wait till they are cold, and then cover with clarified butter. Venison, Potted (another way). — Rub the venison with vinegar if it is stale, and let it lie an hour. Then dry it with a cloth, and rub it all over with red wine. Season with pepper
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