Tenison Steak with Currant-Jelly Sauce

Ingredients

• 6 small venison steaks
• ½ tablespoonful fine-chopped onion
• ½ tablespoonful of carrots
• ½ tablespoonful of ham
• ½ ounce butter
• 1 bay leaf
• 6 whole peppers
• ½ tablespoonful flour
• 1½ gill of broth
• 1 gill of port wine
• 1 glass of currant jelly

Method

1. 1

   Broil venison steaks.

2. 2

   In a saucepan, cook onion, carrots, ham, butter, bay leaf, and peppers.

3. 3

   Add flour, then broth, and cook.

4. 4

   Strain sauce, add port wine and currant jelly, cook until dissolved.

5. 5

   Pour sauce over steaks and garnish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 302. The excerpt below is the record exactly as published.

1 bay leaf, I tablespoonful whole peppers ; mix all well together, cover and let it stand overnight. One hour before serving, melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook a few minutes ; add 3 cupf uls of meat broth or boiling water with 2 tea- spoonfuls beef extract ; drain the meat ; add the spice, onions, and the liquid from the meat ; boil 15 minutes, then strain, return the sauce to the saucepan, put in the venison, and boil gently 45 minutes ; arrange it on a hot dish, and serve with small German potatoes, which should first be peeled and parboiled in water, then drained and sauted in butter. Civet of hare and rabbits is prepared in the same way. Tenison Steak ft la Haltre d'HdteL— Procure 6 small steaks from a nice leg of venison, weighing in all about 2Ys pounds ; season with 1 even teaspoonful salt and pepper, brush them over with melted butter or fine oil, lay the steaks on a hot broiler, and broil 5 minutes on each side over a moderate fire ; dress them on a hot dish, spread over 2 ounces maitre d'hdtel butter, and serve ; garnish with water cress and French fried potatoes. Tenison Steak with Currant-Jelly Sauce.— Prepare and broil 6 small venison steaks the same as in foregoing recipe. Pre- pare the sauce as follows : Place a small saucepan with Yt table- GAME. 449 spoonful fine-chopped onion, the same of carrots and ham, over the fire ; add Yt ounce butter, Ys bay leaf, 6 whole peppers, cook 5 min- utes; add Y» teaspoonful flour, stir and cook 3 minutes; add lYs gill of broth, a little beef extract, Y» even teaspoonful salt, cook 5 minutes ; then strain the sauce into a clean saucepan, add 1 gill of port wine, and cook 5 minutes ; add 1 glass of currant jelly

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