Venison Steak

Ingredients

• a venison steak
• a tablespoonful of currant jelly
• a glassful of hot Madeira
• a teaspoonful of lemon juice
• pepper
• salt

Method

1. 1

   A venison steak is cut from the leg or from the shoulder-blade, the latter having a superior flavor.

2. 2

   Broil rare, and serve with a sauce made by melting a tablespoonful of currant jelly in a glassful of hot Madeira, to which a teaspoonful of lemon juice has been added.

3. 3

   Pepper and salt the steak lightly before pouring the sauce over it.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 52. The excerpt below is the record exactly as published.

A VENISON Steak is cut from the leg or from the shoulder-blade, the latter having a superior fla- vor. Broil rare, and serve with a sauce made by melting a tablespoonful of cur- rant jelly in a glassful of hot Madeira, to which a teaspoonful of lemon juice has been added. Pepper and salt the steak lightly before pouring the sauce over it. NOVEMBER 4th "Fetch up the venison and the sweet sauce, — you may leave the water gruel till I ring for it." — Chaju.es Reade ("It Is Never Too Late To Mend "). CURRANT- JELLY sauce is an old favorite to serve with venison or mutton. To one tablespoonful of butter add one of flour, browned in the oven ; cook together till they bubble and be^n to darken, when a cupful of con- somme or brown soup-stock should be poured in slowly. To darken still more add a few drops of caramel. Just before taking from the fire stir in half a cup of currant jelly. 193 NOVEMBER 5th "Hares, pheasants, ^artridxes, snipes, barn-door chickens (those 'tame viUatic fowI')i capons, plovets, iHuwn, barrels of oysters, I dispense as freely as I recdve them." — Chables Lamb {" Essays of Elia"). CUT off the breast from half a dozen snipe. Put in a frying pan a ta- blespoonful of butter, rub into it a teaspoonful of flour till brown and smooth. Add two cloves, a peppercorn, a sprig of parsley, a gill of water, a gill of claret, and a tablespoon ful of diopped mushrooms. Cover the pan and simmer for two minutes after adding the breasts of the snipe. Spread thin slices of toast with currant jelly, and on these serve the snipe, pouring the gravy over them. NOVEMBER 6rH "Those unctuous morsels of deer's flesh were Dot made to be received with dispassionate services. I hate a man who swallows it, affecting not to know what he is eating." — Charles Laiib. A VENISON ragout may be made as unctuous as one pleases from pieces ur-'"*"'-''- *" ■""* "- »•"'"' Cut the meat i into a frying j toss it about fo utes. Add a tablespoonful of flour, then a pint of brown stock, half a cupful of mushrooms, a tablespoonful of currant jelly

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