Hashed Venison

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

some of the remains of any roast venison ↝ Venison, NFS [Lamb, goat, game]
a pound of meat ↝ Pheasant, raw, meat only [Poultry Products]
a dessertspoonful of fine flour that has been sifted ↝ Flour, 00 [Cereal Grains and Pasta]
three quarters of a pint of good flavoured brown sauce
one ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
one tablespoonful of red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
one and a half wineglasses of port wine (or claret could be used)

Garnish

Little croûtons of fried bread ↝ Bread, vegetable [Yeast breads]
red currant jelly as for roast venison ↝ Currants, red and white, raw [Fruits and Fruit Juices]

Instructions (7)

Take some of the remains of any roast venison, cut it up in very thin neat slices, fat and lean together.
For a pound of meat sprinkle it with a dessertspoonful of fine flour that has been sifted.
Put three quarters of a pint of good flavoured brown sauce into a stewpan with one ounce of glaze, one tablespoonful of red currant jelly, and boil up together.
Add one and a half wineglasses of port wine (or claret could be used).
Put in the meat, and just allow all to boil up.
Dish it up on a very hot dish.
Little croûtons of fried bread can be used for garnishing if liked, and red currant jelly as for roast venison served with it.

Original Text

Hashed Venison.
(Venaison hachée.)
Take some of the remains of any roast venison, cut it up in very thin neat slices, fat and lean together; for a pound of meat sprinkle it with a dessertspoonful of fine flour that has been sifted; put three quarters of a pint of good flavoured brown sauce into a stewpan with one ounce of glaze, one tablespoonful of red currant jelly, and boil up together, add one and a half wineglasses of port wine (or claret could be used), put in the meat, and just allow all to boil up, then dish it up on a very hot dish. Little croûtons of fried bread can be used for garnishing if liked, and red currant jelly as for roast venison served with it.

Notes

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