Venison with Green Olives (Daging Rusa saiia Zeit)

Ingredients

• young doe
• six boiled potatoes
• three ounces of oil
• two chopped white Patna onions
• a teaspoonful of ground pepper
• a teaspoonful of ground coriander
• a teaspoonful of ground cinnamon
• a teaspoonful of ground green ginger
• a teaspoonful of salt
• a glass of port wine
• a cupful of cocoanut milk
• a bay leaf
• a lemon leaf
• a teaspoonful of sugar
• a pinch of pepper
• some salt

Method

1. 1

   Bone the shoulder of the doe and stuff with mashed potatoes mixed with oil, onions, and spices.

2. 2

   Dredge with flour, bake until brown, then add stock, cocoanut milk, bay leaf, lemon leaf, sugar, and seasonings.

3. 3

   Bake until stock is reduced, serve with olives and sambals.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 179. The excerpt below is the record exactly as published.

a teaspoonful of ground turmeric, a quarter of a tea- spoonful of ground garlic, one teaspoonful and a half of salt, and one cupful of water. Warm the oil, let it bubble well, and fry the ground condiments ; when these are quite brown put in the vegetables and salt ; let the whole fry, stirring it well ; then add the water, and allow it to simmer over a slow fire until the vege- tables are quite tender. Gulei Hayam sama Chempadak. (Curried Chicken with Vegetable Marrow.) Take a large tender chicken, and divide it into sixteen pieces ; get a quarter of a vegetable marrow, remove the skin and the part containing the seeds, then cut it up into sixteen pieces of about two inches square, and steep in water. Fry in two ounces of oil the following ground condi- ments, etc. : — One teaspoonful and a half of salt, four teaspoonfuls of ground onions, one teaspoonful of ground turmeric, one teaspoonful of ground chillies, half a teaspoonful of ground ginger, a quarter of a teaspoonful of ground garlic, and one dozen onions cut lengthways into fine slices. When brown add the cut-up chicken and salt, fry to a fine bright light brown, then put in the vegetable marrow, having previously allowed all the water to drain away through a colander ; pour in two cups of cocoanut milk, add a bay leaf, and allow the whole to simmer over a slow fire for about half an hour, when the curry will be ready. The blade of bay leaf is not dished up. Serve with boiled rice and sambals. 44S MALAY Mentimun sama Ketam. (Cucumber and Crab). Select three or four crabs full of the red coral, wash thoroughly, and boil them ; remove all the meat and coral out of the shells, pound to a pulp, add some breadcrumbs, salt, pepper, herbs, and, after mixing all the ingredients, fix them with an egg well beaten up, and lay to one side. Take seeds out of some cucumbers, and stuff the fore- going mixture in them, closing the ends. After which stew them in cocoanut milk in which the following ground condiments, first fried in two ounces of oil, have been put : — One teaspoonful and a half of salt, four teaspoonfuls of onions, one teaspoonful of turmeric, one teaspoonful of chillies, half a teaspoonful of ginger, a quarter of a teaspoonful of garlic, three or four cloves, three or four cardamoms, and as many small sticks of cinnamon, two cups of cocoanut milk, and two bay leaves, Stew gently till the cucumbers are tender ; strain and reduce the sauce if necessary, and pour over the cucum- bers, which have been laid lengthways in a deep dish. Serve with rice and sambals. Cocoanut Milk. Is made as follows : — The nut is scraped very fine, and it is then put into a deep vessel, and boiling water poured over until the cocoanut is covered. After allowing it to steep for ten or fifteen minutes, carefully press through a clean napkin into another vessel. The same process is once 449 2F BANQUETS OF THE NATIONS more gone through with the pulp, but with only half the quantity of water. Daging Rusa saiia Zeit. (Venison with Green Olives.) Choose young doe, bone the shoulder, which stuff with the following : — Break up, but not mash, six boiled potatoes with three ounces of oil, two chopped white Patna onions, a little finely chopped suet, finely grated stale breadcrumbs, a teaspoonful each of ground pepper, coriander, cinnamon, green ginger, and salt, a glass of port wine, a little of the stock of the bones or gravy; and sew up. The quantity of the potatoes may be increased or decreased according to the size of the shoulder. Dredge with flour, and bake in a deep dish in a moderate oven until brown ; then add some beef stock with sliced onions, a cupful of cocoanut milk, one bay and one lemon leaf, a teaspoonful of sugar, a pinch of pepper, and some salt

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