Hashed Venison (No. 528)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Gravy base
Thickener
Flavoring
Main ingredient
Instructions (11)
  1. If you have enough of its own gravy left, use it to warm up the venison.
  2. If not, take some of the mutton gravy (No. 347), or the bones and trimmings of the joint (after you have cut off all the handsome slices you can to make the hash).
  3. Put the bones and trimmings into some water, and stew them gently for an hour.
  4. Put some butter into a stew-pan.
  5. When the butter is melted, add as much flour as will dry up the butter, and stir it well together.
  6. Add by degrees the gravy you have been making of the trimmings, and some red currant jelly.
  7. Give it a boil up.
  8. Skim it.
  9. Strain it through a sieve.
  10. Add the venison to the prepared gravy.
  11. Let the venison just get warm. Do not let it boil, as it will make the meat hard.
Original Text
Hashed Venison.—(No. 528.) If you have enough of its own gravy left, it is preferable to any to warm it up in: if not, take some of the mutton gravy (No. 347), or the bones and trimmings of the joint (after you have cut off all the handsome slices you can to make the hash); put these into some water, and stew them gently for an hour; then put some butter into a stew-pan; when melted, put to it as much flour as will dry up the butter, and stir it well together; add to it by degrees the gravy you have been making of the trimmings, and some red currant jelly; give it a boil up; skim it; strain it through a sieve, and it is ready to receive the venison: put it in, and let it just get warm: if you let it boil, it will make the meat hard.
Notes
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