CIVET OF VENISON

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
for its preparation
Instructions (2)
  1. The venison must be cut up into pieces.
  2. Follow the directions for making a civet of hare (No. 1070).
Original Text
CIVET OF VENISON. THIS dish, although not very choice, is often served at the tables of wealthy epicures; in general, the inferior parts of venison—such as the shoulder and scrag end of the neck—are used for this purpose. The venison must be cut up into pieces, and for its preparation follow the directions for making a civet of hare (No. 1070).
Notes
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