Venison Sauce
From Soyer's standard cookery, 1912
Serves 4
Adjust seasoning according to preference.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 159. The excerpt below is the record exactly as published.
Venison Sauce. The natural juice from the cooking is strained into a stew- pan. Take off all fatty matter. It can be thickened with a little flour, cornflour, or arrowroot, by mixing a teaspoonful of either with one glass of port wine, sherry, Madeira, stock, or water. Mix up with the juice. Bring to the boil, add lemon juice or any condiment, according to taste
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