Haricot of Venison

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (14)
  1. Trim a neck of venison into cutlets without paring off any of the fat.
  2. Season them with pepper and salt.
  3. Fry them quickly brown on both sides before they are more than half done.
  4. Pour off all the grease.
  5. Shake a handful of flour over the cutlets, and toss them about over the fire for three minutes.
  6. Moisten with a pint of red wine and a quart of good stock.
  7. Add half a pint of small button-onions and twice that quantity of turnips and carrots, cut into small fanciful shapes of the size of the onions, and a garnished faggot of parsley.
  8. Stir the haricot over the stove-fire with a wooden spoon until it boils, and then remove it to the side of the stove to continue gently boiling for about an hour and a half.
  9. When, if the cutlets are found to be done tender, remove them into a deep sautapan.
  10. Add the vegetables with a ragout spoon (with holes in it).
  11. After the sauce has boiled up and been skimmed, reduce it, if necessary, to its proper consistency, and pass it through a tammy into a saucepan containing the cutlets, &c.
  12. Add a little salt, if needed.
  13. Simmer the whole together on the stove-fire.
  14. Dish the cutlets in the usual way, fill the centre with the vegetables, pour the sauce over the entrée, and serve.
Original Text
HARICOT OF VENISON. TRIM a neck of venison into cutlets without paring off any of the fat, season them with pepper and salt, and fry them quickly brown on both sides before they are more than half done; then pour off all the grease, shake a handful of flour over the cutlets, and toss them about over the fire for three minutes; moisten with a pint of red wine and a quart of good stock; add half a pint of small button-onions and twice that quantity of turnips and carrots, cut into small fanciful shapes of the size of the onions, and a garnished faggot of parsley; stir the haricot over the stove-fire with a wooden spoon until it boils, and then remove it to the side of the stove to continue gently boiling for about an hour and a half; when, if the cutlets are found to be done tender, remove them into a deep sautapan; then add the vegetables with a ragout spoon (with holes in it), and after the sauce has boiled up and been skimmed, reduce it, if necessary, to its proper consistency, and pass it through a tammy into a saucepan containing the cutlets, &c.; then add a little salt, if needed; simmer the whole together on the stove-fire, dish the cutlets in the usual way, fill the centre with the vegetables, pour the sauce over the entrée, and serve.
Notes
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