Saddle of Venison, Jelly Sauce

Ingredients

• a saddle of a small venison, weighing about five pounds
• one sliced onion
• one sliced carrot
• one pinch of salt
• half an ounce of butter
• half a glassful of Madeira wine
• a gill of white broth
• half a pint of hot currant-jelly sauce

Method

1. 1

   Pare the saddle neatly, remove sinews, and lard it.

2. 2

   Tie it three times.

3. 3

   In a roasting pan, place sliced onion and carrot, lay in the saddle, season with salt, spread butter, and roast for 40 minutes, basting frequently.

4. 4

   Untie before serving, arrange on a hot dish, add Madeira and broth to the pan, boil, skim fat, and strain over the saddle.

5. 5

   Serve with currant-jelly sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 225. The excerpt below is the record exactly as published.

Saddle Of Venison, Jelly Sauce. — Procure a saddle of a small venison, weighing about five pounds ; pare it neatly, remove the sinews from the surface, and lard it with a larding-needle as finely as possible ; tie it three times around. Put into the roasting-pan one sliced onion and one sliced carrot ; lay in the saddle, seasoning with one pinch of salt ; spread half an ounce of butter over, and put it in a brisk oven to roast for forty minutes, basting it frequently with its own gravy. Untie before lifting it from the pan, arrange neatly on a hot dish ; pour into the pan half a glassful of Madeira wine and a gill of white broth (No. 99); let come to a boil on the stove. Skim the fat off the gravy, straining the lean part over the saddle. Serve with half a pint of hot currant-jelly sauce

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