Sauce Chevreuil (Venison or Roebuck Sauce)

Ingredients

• Mince finely 1 small onion
• 1 oz. lean ham
• 1 oz. butter
• half a gill of vinegar
• 12 crushed peppercorns
• one bay-leaf
• half a small minced carrot
• a little thyme
• chopped parsley
• ^ pint Espagnol sauce
• 1 small glass port wine
• 1 dessert-spoonful of red currant jelly

Method

1. 1

   Fry the onion and ham in butter, add vinegar, peppercorns, bay-leaf, carrot, thyme, and parsley.

2. 2

   Cover and boil for ten minutes.

3. 3

   Then add Espagnol sauce, port wine, and red currant jelly.

4. 4

   Cook for ten minutes, skim and strain, season to taste, reheat, and use as required.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 134. The excerpt below is the record exactly as published.

Sauce Chevreuil (Venison or Roebuck Sauce). — Mince finely 1 small onion, 1 oz. lean ham, fry these in 1 oz. butter, and add half a gill of vinegar, 12 crushed peppercorns, one bay-leaf and half a small minced carrot, a little thyme and chopped parsley. Cover and boil for ten minutes. Then add ^ pint Espagnol sauce, 1 small glass port wine, and 1 dessert-spoonful of red currant jelly

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