Ragout of Venison

Ingredients

• three pounds of cold roast venison
• one quart of water
• one bay leaf
• one sprig of parsley
• two whole cloves
• one clove of garlic
• two level teaspoonfuls of salt
• one-eighth of a teaspoonful of cayenne
• a slight grating of nutmeg
• three table-spoonfuls of butter
• three of flour
• one-quarter of a pound of fresh mushrooms
• eight rounds of bread

Method

1. 1

   Cut venison into cubes, boil bones and gristle with water and spices until reduced.

2. 2

   Strain and cool, then combine with venison and cook.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 157. The excerpt below is the record exactly as published.

Ragout of Venison. Use three pounds of cold roast venison, one quart of water, one bay leaf, one sprig of parsley, two whole cloves, one clove of garlic, two level teaspoonfuls of salt, one-eighth of a teaspoonful of cayenne, a slight grating of nutmeg, three table-spoonfuls of butter, three of flour, one-quarter of a pound of fresh mushrooms, and eight rounds of bread

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