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Venison, Mock; or Mutton Dressed to Taste like Venison, Stewed
From Cassell's dictionary of cookery, 1892
Serves 6
Time to stew the mutton is about three hours.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2203. The excerpt below is the record exactly as published.
Venison, Mock ; or Mutton Dressed to Taste like Venison, Stewed.— Take a loin of mutton, or even a neck of mutton, cut long in the bones, and hang it in a cool, airy situation for several days. Skin and bone it, lay it in a stewpan, pour over it a pint of stock or water, and add a large onion stuck with tem or ^twelve cloves, eight peppercorns, a table- spoonful of \Tnegar, and three glassfuls of port. Let it boil, skim it, put with it a small bunch of sweet herbs and a little salt
Cook this with the app: pantry check, scaling, and the assistant.