Venison Gravy

Ingredients

• the trimmings of the venison
• a pound or two of the scrag end of a neck of mutton
• a quart of boiling water
• season with salt

Method

1. 1

   Fry the trimmings or mutton until browned.

2. 2

   Pour boiling water over and simmer until reduced by half.

3. 3

   Skim fat, let cool, remove fat, and serve in a tureen.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2200. The excerpt below is the record exactly as published.

the trimmings of the venison, or, failing these, a pound or two of the scrag end of a neck of mutton cut into chops. Fiy these till they are brightly browned on both sides. Pour over them a quart of boiling water, and let the gravy simmer gently tiU it is reduced one-half. Skim as required, and season with salt. Let it get cold, free it entirely from fat, and serve in a tureen. The meat on the mutton bones may be potted and used as a breakfast reHsh. For sauces to serve with venison, see Venison, Sauces for. Pro- bable cost, very uncertain. Venison, Gravy for (another way).— Take the scrag end of a neck of mutton, half a Ijound of liver, the venison trimmings, and a kidney. Cut the meat into small pieces, and fry these in butter till they are slightly browned. Put them into a saucepan, pour the contents of the frying-pan over them, and add a pint and a half of water and a few pepper- corns. Cover the saucepan closely, and stew its contents gently tiU the gravy is strong and good. Stir occasionally. Strain it into a bowl, and when cold entirely remove the fat. Before serving, boil it, season with salt

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