Venison

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (19)
Roasting Venison
Gravy for Venison
Currantjelly Sauce
Pap Sauce (formerly eaten with venison)
Instructions (26)
Roasting Venison
  1. Prepare a coarse paste of brown flour and water.
  2. Cover the venison with this paste and then with paper to protect the fat.
  3. Baste the venison well with dripping.
  4. Roast at a distance to allow the heat to reach the bone gradually.
  5. A haunch of buck will take about three hours and three quarters to roast; doe, three hours and a quarter.
  6. When the venison is nearly done, remove the covering.
  7. Baste it with butter.
  8. Froth the venison up before serving.
Gravy for Venison
  1. Cut the fat from two or three pounds of a loin of old mutton.
  2. Set the mutton steaks on a gridiron for a few minutes, just to brown one side.
  3. Put the browned mutton steaks into a saucepan.
  4. Add a quart of water.
  5. Cover the saucepan tightly and gently simmer for an hour.
  6. Uncover and stew until the gravy is reduced to a point.
  7. Season with only salt.
  8. Serve the gravy in a boat, not in the dish (unless there is no gravy in the venison).
Currantjelly Sauce
  1. Beat some currantjelly.
  2. Add a spoonful or two of port.
  3. Set the mixture over the fire until melted.
  4. If the jelly runs short, add more wine and a few lumps of sugar, and melt as above.
  5. Serve the sauce in a boat.
Pap Sauce
  1. Grate white bread.
  2. Boil the grated bread with port and water, and a large stick of cinnamon.
  3. When the mixture is quite smooth, remove the cinnamon stick.
  4. Add sugar to the mixture.
  5. Claret wine may be used instead of port.
Original Text
Venison. A haunch of buck will take about three hours and three quarters roasting; doe, three hours and a quarter. Put a coarse paste of brown flour and water, and a paper over that, to cover all the fat: baste it well with dripping, and keep it at a distance to get hot at the bone by degrees. When nearly done, remove the covering, and baste it with butter, and froth it up before you serve. Gravy for it should be put into a boat, and not in the dish (unless there be none in the venison), and made thus: cut off the fat from two or three pounds of a loin of old mutton, and set it in steaks on a gridiron for a few minutes, just to brown one side: put them in a saucepan, with a quart of water: cover quite close for an hour, and gently simmer it; then uncover, and stew till the gravy be reduced to a point. Season with only salt. Currantjelly sauce must be served in a boat. Formerly pap sauce was eaten with venison, which, as some still like it, may be necessary to direct. Grate white bread, and boil it with port and water, a large stick of cinnamon; and when quite 24smooth, remove the latter, and add sugar. Claret wine may be used for it. Make the jelly sauce thus. Beat some currantjelly, and a spoonful or two of port, then set it over the fire till melted. Where jelly runs short, put more wine, and a few lumps of sugar to the jelly, and melt as above.
Notes
—