Venison Hashed

Ingredients

• any part of cold venison
• a sliced onion
• a little pepper
• a little salt
• as much stock or water as will cover them
• an ounce and a half of butter
• with flour

Method

1. 1

   Cut venison into slices.

2. 2

   Stew bones and trimmings with onion, pepper, salt, and stock for two hours.

3. 3

   Strain, thicken, and moisten venison with gravy.

4. 4

   Heat gently and serve hot.

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 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, and a kidney. Add the red part of a small carrot scraped to pulp, a minced shallot, a clove, a bay- leaf, and a little pepper and salt. Shake the saucepan over the fire till the ingredients are larown. Pour on them as much water as will cover them, and let them simmer for three hours. Strain the gravy, thicken lightly ^vith Lrown thickening, clear it from fat, add a wine- glassful of port, and serve. Time, two to three hours to simmer the gravy ; fifteen minutes to heat the venison in the sauce. Probable cost of venison, very uncertain. Venison Hashed (another way).— The venison should be warmed with its own gravy, or some made without seasoning, and only made hot, not quite boiled. If there is no fat left, cut some slices of mutton fat ; set it on the fire with a little port wine and sugar, simmer till almost dry, then put it to the hash, and it will eat as well as the fat of venison. Venison, Hashed (another way).— &<; Game, Hashed (Venison). Venison, Haunch of. — Take a well- hung haunch of venison weighing from eighteen to twenty-five pounds. If it weigh less it will not be fully-flavoured. Be sure that it is in good condition. To ensure this it should be hung, as soon as it is brought in, in a cool, airy situation. The kernel of the fat should be at once removed, the part from which it is taken wiped diy, and it, as well as the entire haunch, should be dusted with pepper and powdered ginger. The haunch should be examined twice a daj', and if any moisture appears it should bo wiped with a dry cloth ; and the meat should be kept as long as it can be preserved sweet and untainted. In order to ascertaiu whether or not 74 it is ready for dressing, run a skewer into the flesh close to the bone, and from this judge of the state of the meat. When it is to be roasted, saw oif the shank bone, remove the sinews, scrape away the dark dry skin from the skirt, and also the dried sm-face of the under part. Wipe the haunch thoroughly with damp cloths which have been wrung out of lukewarm water, then dry it perfectly. It should be remembered that the more fat there is on the joint the better it will be, and that in roasting the main object is to preserve the fat. Therefore, first cover the haunch with a large sheet of well-greased, thick, white cartridge paper, then with a stiff -paste of flour and water rolled out to the thickness of three-quarters of an inch, and tie securely over this with string or tape two additional sheets of greased paper. Put the haunch down to a clear, sound fire, quite near at first, to harden the paste. Draw it back after a minute or two, and bring it gradually nearer. Baste the venison the moment it is put down to prevent the outer paper and the string from burning, and con- tinue to baste frequently and liberally tiU done enough. Half an hour before it is done remove the paper and the paste from the meat, and a few minutes after take away the last paper. Sprinkle a little salt over the meat, dredge the surface lightly with flour

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