Hashed Venison

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
For the hash
For the sauce
Instructions (6)
  1. Cut the least done part of ready-dressed venison into slices and put them into a stewpan.
  2. Pass a bit of fresh butter and flour and chopped eschallots over a slow fire for ten minutes.
  3. Add to them half a pint of red port, a pint and a half of veal stock, its own gravy (if any), a little piece of lemon peel, cayenne pepper, salt, and lemon juice.
  4. Season to the palate, boil all together a quarter of an hour, and strain it to the venison.
  5. Let it simmer gently till thoroughly hot.
  6. The venison should not be put into the liquor above ten minutes before it is to be served up, by reason of the fat dissolving too much.
Original Text
Hashed Venison. Take the part least done of ready-dressed venison, cut it in slices, and put them into a stewpan; then pass a bit of fresh butter and flour and chopped eschallots over a slow fire for ten minutes, and add to them half a pint of red port, a pint and a half of veal stock, its own gravy, if any, a little piece of lemon peel, cayenne pepper, salt, and lemon juice. Season to the palate, boil all together a quarter of an hour, and strain it to the venison. Let it simmer gently till thoroughly hot. [127] N. B. The venison should not be put into the liquor above ten minutes before it is to be served up, by reason of the fat dissolving too much.
Notes
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