Roast Forequarter of Venison
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 139. The excerpt below is the record exactly as published.
Roast forequarter of venison. Epinards au jus. Stewed spinach. Gâteau Saint-Honoré. Saint-Honoré cake, É. Purée of sorrel. Pick, wash, drain, and thoroughly dry your sorrel leaves, soak them in boiling water for ten minutes, stir with a drainer the whole time; after which, drain, and when cold, place in a saucepan with brown thickening, and some uncleared stock, which has been passed through a tammy ; as soon as it boils, put the saucepan by the fireside and simmer the sorrel until done ; clear off all grease, pass through a tammy, and keep warm until time to serve with a roast chump of veal. Roast forequarter of venison. Bone, beat, and sprinkle the venison with salt. Make some : paste with flour, eggs, a little water, and a pinch of salt, leave in a cool place for an hour, after which, roll it out very thin ; lay slices of bacon on the venison, sprinkle with salt and pepper. Wrap it up carefully in the paste, stick the edges firmly together by moistening them with a little water; cover the whole with a buttered sheet of paper, and roast; when nearly done, remove the paper, and brown the paste, take the joint off the spit very carefully, and serve. Hand poivrade sauce, and red currant jelly
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