Roast Venison

Ingredients

• a piece of venison
• one teaspoonful fine bread crumbs
• teacupful minced fat pork
• one of sugar
• one of salt
• one of mixed spices
• one teaspoonful celery seed
• gill of chopped up celery
• one tablespoonful butter
• one raw egg
• half teaspoonful pepper
• one silver skinned onion

Method

1. 1

   Cut incisions in the venison and fill with stuffing made from the ingredients.

2. 2

   Rub with butter, dredge with flour, and place in a pan with water.

3. 3

   Cook slowly for the first hour, basting frequently, then increase heat to brown.

4. 4

   Cook for two hours until done.

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 25. The excerpt below is the record exactly as published.

ROAST VENISON. Cut deep incisions all over the venison and fill them with the following stuffing: One teaspoonful fine bread crumbs, teaeup- ful minced fat pork, teaspoonful sugar, one of salt, one of mixed spices, mace, spice and cloves. Teaspoonful celery seed, gill of chopped up celery, tablespoonful butter, one raw egg, half tea- spoonful pepper, one silver skinned onion. Mince fine and mix all together. Stuff the venison, rub over with soft butter, dredge with flour. Putin a pan with a pint of water. Do not have the oven two hot. Cook slowly for first hour, basting frequent- ly, then increase the heat and let brown more rapidly. T’wo hours will be required to cook. As soon as blood ceases to run when pierced, it is done, and should be removed from oven. Serve with grape jelly. Jordan’s Cough Syrup is the Best. Sold only at Davis’ Pharmacy. STUFFED HAM. A home cured ham, (nothing less elegant will do for a Christ- mas dinner, and it should be two years old), lay it to soak over night in a boiler full of cold water. When ready to cook it cut off the hock nearly just above the joint. Scrape and wash it carefully and trim off all the outer edges, giving it a pretty shape. , Weigh it and allow a half hour for it to start to boil and a quarter of an hour for each pound. Put it in a boiler, cover well with cold water and boil slowly and steadily until done. Keep a kettle of boiling water on the stove and as the water around the ham boils away add more so that it is always well covered. ‘Turn it over when it has been boiling half the time allowed for cooking. When a fork stuck to the bone comes out readily it is done. Now take it up and carefully peel off the skin. If any more trimming is needed, do it now. Have ready a stuffing made of one teacupful of bread erumbs just moistened with fresh milk, six grains of allspice and six cloves pounded fine, a pinch of cayenne, a teaspoonful each of finely rubbed up thyme and marjoram, one teaspoonful of celery seed pounded fine, one large tablespoonful butter

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