Venison Gravy (Another Way)

Ingredients

• half a pound of liver
• a kidney
• a pint and a half of water
• a few peppercorns
• a tablespoonful of port
• a little sugar
• a sliced carrot
• a minced shallot
• a clove
• a bay-leaf

Method

1. 1

   Fry the meat until slightly browned, then add to a saucepan with frying pan contents, water, and peppercorns.

2. 2

   Cover and stew until strong.

3. 3

   Strain, cool, remove fat, boil, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

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, add a table-spoonful of port and a little sugar brown- ing, and send the gravy to table in a tureen. Strong, unflavoured gravy is usually served ■with venison, together with venison sauce. If, however, it is preferred that the gravy should be slightly flavoured, then stew a sliced carrot, a minced shallot, a clove, and a bay- leaf with the other ingredients. When the liver and kidney cannot be procured, three or four mutton chops from the loin may be used instead. The meat may afterwards be potted or made into rissoles. Time to stew the gravy, about three hours. VEN ( 1081 ) VEN Venison, Gravy for {see Gravy for Eoast Venison). Venison, Hashed. — Cut any part of cold Toast venison into thin neat slices the third of an inch thick. Do not remove the fat from them. Put the bones and trimmings of the venison into a saucepan -with a sliced onion, a little pepper and salt, and as much stock or water as will cover them, and let them stew gently for two hours. Strain the gravy, thicken with a small piece of brown thickening, or, failing this, with an ounce and a half of butter rolled in flour, and clear it from grease. Pepper and flour the pieces of venison. Put them into a clean saucepan, strain over them as much of the gravy as will moisten but not quite cover them, and heat them very gently, shaking the saucepan frequently. The gravy must not boil after the venison is put to it. Put the meat on a hot dish, pour the gravy over, and serve very hot. A dish of plainly-boiled French beans and a little red-currant jelly will be welcome accompaniments. If liked, a quarter of a pound of red-currant jelly and a glassful of port, or a glassful of claret and a small piece of sugar, may be added to the gravy. When a very good gravy is required, make it as follows : • — Dissolve a good slice of fresh butter in a saucepan. Put with it the bones and trimmings of the venison, any mutton, beef, or poultry bones that there may be, half a pound of liver

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