Hashed 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 (5)
for the hash
for the gravy
to add if no fat left
Instructions (5)
  1. Warm the hashed venison with its own gravy (without seasoning, as before), ensuring it is only warmed through, not boiled.
  2. If there is no fat left in the hash, cut some slices of mutton fat.
  3. Set the mutton fat on the fire with a little port wine and sugar.
  4. Simmer until dry.
  5. Add the mutton fat mixture to the hash. It will then taste as good as venison hash.
Original Text
Hashed Venison, Should be warmed with its own, or gravy without seasoning, as before, and only warmed through, not boiled. If there be no fat left, cut some slices of mutton fat, set on the fire, with a little port wine and sugar: simmer till dry; then add it to the hash, and it will eat as well as that of the venison.
Notes
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