Venison Hashed

Ingredients

• Cut the meat in nice small slices
• barely water enough to cover them
• some bits of butter
• some currant jelly
• whatever gravy was left of the venison the day before

Method

1. 1

   Cut the meat into small slices.

2. 2

   Stew the trimmings and bones in barely enough water to cover them for an hour.

3. 3

   Strain the liquid into a stewpan, add butter rolled in flour and leftover gravy.

4. 4

   Stir in currant jelly and bring to a boil.

5. 5

   Add the meat and warm through without boiling.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 63. The excerpt below is the record exactly as published.

VENISON HASHED. Cut the meat in nice small slices, and put the trimmings and bones into a saucepan with barely water enough to cover them. Let them stew for an hour. Then strain the liquid into a stewpan; add to it some bits of butter, rolled in flour, and whatever gravy was left of the venison the day before. Stir in some currant jelly

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