To Hash Venison

Ingredients

• three quarters of a pint of strong thickened brown gravy
• Christopher North’s sauce
• Cut the venison in small thin slices
• about a pint and a half of water or broth
• a dessertspoonful or rather more of arrow-root
• a few savoury herbs
• a slice or two of carrot

Method

1. 1

   Add gravy and sauce to venison slices in a saucepan.

2. 2

   Let stand for 10 minutes, then heat slowly to boiling.

3. 3

   For a plain version, boil venison bones with mutton cutlet bones, carrot, herbs, and water until reduced.

4. 4

   Strain, skim fat, thicken with arrow-root, and serve on fried bread if desired.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 263. The excerpt below is the record exactly as published.

TO HASH VENISON.* For a superior hash of venison, add to three quarters of a pint o f strong thickened brown gravy, Christopher North’s sauce, in the proportion directed for it in the receipt of page 295. f Cut the venison in small thin slices of equal size, arrange them in a clean saucepan, pour the gravy on them, let them stand for ten minutes or more, then place them near the fire, and bring the whole very slowly to the point of boiling only : serve the hash immediately in a hot-water dish. For a plain dinner, when no gravy is at hand, break down the bones of the venison small, after the flesh has been cleared from them, and boil them with those of three or four undressed mutton-cutlets, a slice or two of carrot, or a few savoury herbs, and about a pint and a half of water or broth, until the liquid is reduced quite one third. Strain it off, let it cool, skim off all the fat, heat the gravy, thicken it when it boils with a dessertspoonful or rather more of arrow-root

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