Ragout of Venison a la Hammond

Ingredients

• Select a loin of venison
• pepper
• salt
• bay leaves
• some onions
• large pieces of carrots
• one tablespoon butter
• one tablespoon flour
• two cups of broth from the venison

Method

1. 1

   Cut in large dices; put in hot water with pepper, salt, bay leaves, some onions, and large pieces of carrots; cook from one to two hours.

2. 2

   In the meantime, cook some carrots cut in pieces, onions, and string beans until nice and green.

3. 3

   When the vegetables and meat are done, put butter in a saucepan, add flour, broth, and cook until well dissolved; color with kitchen bouquet golden brown, then add the venison.

4. 4

   Remove the onions, large pieces of carrots, and bay leaves.

5. 5

   Let the venison simmer in the gravy for about half an hour, slowly; skim well.

6. 6

   Dish in the centre of the platter, mix the vegetables with the rest of the gravy and pour all around; garnish with parsley.

7. 7

   Serve with currant jelly for luncheon or dinner.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 363. The excerpt below is the record exactly as published.

pepper, and salt. Cook for ten minutes — well covered; take up and put on a broiler. Glaze with a brown Perigord sauce made from the juice they have cooked in. Put in oven five minutes, uncovered, and decorate with white cream sauce and truffles. Put a paper frill on each chop bone. Serve on pieces of toast with peas in the centre and a supreme sauce. Grilled Venison Cutlets a la Corinthienne Cotelettes de Venaison grillees, a la Corinthienne Cut very thin slices from the leg of venison, put on a broiler and broil until golden brown on both sides. Arrange on a platter; pour AMERICAN COOK BOOK over some melted butter; sprinkle with chopped parsley. Serve with sauce corinthienne as a breakfast, luncheon, or supper dish. Ragout of Venison ( Rogout de Venaison ) a la Hammond Select a loin of venison; cut in large dices; put in hot water with pepper, salt, bay leaves, some onions, and large pieces of carrots; cook from one to two hours. In the meantime, while the meat is cooking, take some carrots cut in pieces, onions, and string beans (cut in thin slices across); cook nice and green. When the vegetables and meat are done, put one tablespoon butter in a saucepan, add one tablespoon flour, two cups of broth from the venison

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