Reindeer Stew

Ingredients

• about five pounds of shoulder and breast of reindeer
• one-quarter pound of butter
• two spoonfuls of flour
• one pint of claret
• one quart of boiling water
• a bouquet garni
• twelve heads of fresh mushrooms
• twelve very small potatoes

Method

1. 1

   Cut about five pounds of shoulder and breast of reindeer in pieces two inches square.

2. 2

   Put in saute pan with one-quarter pound of butter, season with salt and pepper, and saute until nice and brown.

3. 3

   Then add two spoonfuls of flour and simmer until the flour is slightly brown; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil; skim, cover and let slowly cook until nearly done.

4. 4

   Saute in butter twelve heads of fresh mushrooms, and parboil twelve very small potatoes and fry in butter, add them to the stew and cook until soft.

5. 5

   Season well with salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 49. The excerpt below is the record exactly as published.

Reindeer stew Rolls Mashed potatoes Coffee Camembert cheese and crackers Coffee DINNER Cherrystone oysters on half shell Cream of farina Fillet of turbot, Bonnefoy Lamb chops, charcutiere Succotash French fried potatoes Romaine salad Fancy ice cream Assorted cakes Coffee Eggs Sarah Bernhardt. Cut six hard-boiled eggs in two, remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg. Stuff the halved whites of eggs with this, put on a buttered dish and place in the oven for four minutes. Dress on a silver platter, and cover with sauce Perigueux. Sauce Perigueux. Chop a small can of truffles and put in a casserole with one glass of Madeira, and reduce until nearly dry. Then add one pint of brown gravy and season with salt and Cayenne pepper. Sauce Perigord. Slice one small can of truffles, put in casserole with one glass of Madeira or sherry wine, reduce, add one pint of brown gravy and boil again for twelve minutes. Season with salt and Cayenne pepper. Reindeer stew. Cut about five pounds of shoulder and breast of rein- deer in pieces two inches square. Put in saute pan with one-quarter pound of butter, season with salt and pepper, and saute until nice and brown. Then add two spoonfuls of flour and simmer until the flour is slightly brown ; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil ; skim, cover and let slowly cook until nearly done. Saute in butter twelve heads of fresh mushrooms, and parboil twelve very small potatoes

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