Venison (a la Dauhe)

Ingredients

• about three pounds of meat from the neck
• eight ounces of bacon cut up small
• a finely-minced shallot
• a pinch of powdered mace
• a small lump of sugar
• a little salt
• a little cayenne
• as much stock as will cover the bones

Method

1. 1

   Cut the venison into neat pieces.

2. 2

   Place bones and trimmings in a jar with bacon, shallot, mace, sugar, salt, and cayenne.

3. 3

   Cover with stock, seal the jar, and boil in water for two hours.

4. 4

   Season venison with pepper and salt, fry in butter until brown.

5. 5

   Strain gravy, add port, and simmer with meat until done.

6. 6

   Serve hot with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2196. The excerpt below is the record exactly as published.

Venison (a la Dauhe). — Take about three pounds of meat from the neck, and cut it into neat pieces. Tut the rest, bones and trimmings, into an earthen jar which has a closely-fitting lid. Throw in with these eight ounces of bacon cut up small, a finely-minced shallot, a pinch of powdered mace, a small lump of sugar, and a little salt and cayenne, and pour over all as much stock as will cover the bones

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