Venison, to Stew a Shoulder of

Ingredients

• a shoulder of venison
• half a pint of port wine
• ground pepper
• allspice

Method

1. 1

   Remove the bone from the shoulder, beat the meat, and layer with mutton-fat soaked in port wine.

2. 2

   Sprinkle with pepper and allspice, roll tightly, and tie.

3. 3

   Simmer in a stewpan with gravy and port wine for 3-4 hours.

4. 4

   Serve with currant-jelly sauce.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 515. The excerpt below is the record exactly as published.

VENISON, to Stew a Shoulder of. — Let the meat hang till it is fit to dress ; take out the bone, beat the meat with a rolling-pin, lay some slices of mutton-fat, that have lain a few hours in a little port wine, among It, and sprinkle ground pepper and all- spice over it ; roll it up tight, and tie it. Set in a stewpan with some mutton or beef gravy not strong, half a pint of port wine ; pepper and allspice

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