To dress the Umbles of Deer

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (17)
For the umbles
For the forcemeat
For roasting the skirts
Instructions (7)
  1. Take the kidney of a deer, with the fat of the heart; season them with a little pepper, salt, and nutmeg.
  2. First fry, and then stew them in some good gravy till they are tender.
  3. Squeeze in a little lemon.
  4. Take the skirts, and stuff them with a forcemeat made with the fat of the venison, some fat of bacon, grated bread, pepper, mace, sage, and onion chopped very small.
  5. Mix it with the yolk of an egg.
  6. When the skirts are stuffed with this, tie them to the spit to roast; but first stew over them some thyme and lemon-peel.
  7. When they are done, lay the skirts in the middle of the dish, and then fricassee round it.
Original Text
To dress the Umbles of Deer. TAKE the kidney of a deer, with the fat of the heart; season them with a little pepper, salt, and nutmeg. First fry, and then stew them in some good gravy till they are tender. Squeeze in a little lemon; take the skirts, and stuff them with a forcemeat made with the fat of the venison, some fat of bacon, grated bread, pepper, mace, sage, and onion chopped very small. Mix it with the yolk of an egg. When the skirts are stuffed with this, tie them to the spit to roast; but first stew over them some thyme and lemon-peel. When they are done, lay the skirts in the middle of the dish, and then fricassee round it.
Notes
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