Sea Venison

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

for marinating the meat

one quart of red wine ↝ Wine, red [Wine]
a quart of rap vinegar

for rubbing the shoulder

bay-salt, salt petre and coarse sugar, of each a quarter of an ounce ↝ Spices, bay leaf [Spices and Herbs]
bay-salt, salt petre and coarse sugar, of each a quarter of an ounce ↝ Butter, salted [Dairy and Egg Products]
bay-salt, salt petre and coarse sugar, of each a quarter of an ounce ↝ Flour, semolina, coarse and semi-coarse [Cereal Grains and Pasta]
one handful of common salt

for seasoning the neck, breast and loin

pepper and salt to your palate ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to your palate ↝ Salt, table, iodized [Spices and Herbs]

for the pye

the bones for gravy to fill the pye ↝ Pork, bones [Pork]

to serve with

a pease pudding

Instructions (12)

When you kill a sheep, keep stirring the blood all the time till it is cold, or it heats as fast as it will be, that it may not congeal.
Cut up the sheep, take one side, cut the leg like a haunch, cut off the shoulder and loin, the neck and breast in two.
Steep them all in the blood, as long as the weather will permit you.
Take out the haunch, and bring out one of the feet as long as you can to be foreseen, and stuff it as you do a haunch of venison.
Take off all the suet before you lay it in the blood.
Take the other joints and lay them in a large pan, pour over them a quart of red wine, and a quart of rap vinegar.
Lay the fat side of the meat downwards in the pan, on a hollow tray is best, and pour the wine and vinegar over it; let it lay twelve hours.
Then take the neck, breast and loin out of the pickle, let the shoulder lay a week, if the heat will let you.
Rub the shoulder with bay-salt, salt petre and coarse sugar, of each a quarter of an ounce, one handful of common salt, and let it lay a week or ten days.
Bone the neck, breast and loin, season them with pepper and salt to your palate, and make a pasty as you do venison.
Boil the bones for gravy to fill the pye, when it comes out of the oven.
Boil the shoulder fresh out of the pickle, with a pease pudding.

Original Text

To make Sea Venison.
WHEN you kill a sheep, keep stirring the blood all the time till it is cold, or it heats as fast as it will be, that it may not congeal; then cut up the sheep, take one side, cut the leg like a haunch, cut off the shoulder and loin, the neck and breast in two, steep them all in the blood, as long as the weather will permit you; then take out the haunch, and bring out one of the feet as long as you can to be foreseen, and stuff it as you do a haunch of venison. It will eat very fine, especially if the heat will give you leave to keep it long. Take off all the suet before you lay it in the blood; take the other joints and lay them in a large pan, pour over them a quart of red wine, and a quart of rap vinegar. Lay the fat side of the meat downwards in the pan, on a hollow tray is best, and pour the wine and vinegar over it; let it lay twelve hours, then take the neck, breast and loin out of the pickle, let the shoulder lay a week, if the heat will let you; rub it with bay-salt, salt petre and coarse sugar, of each a quarter of an ounce, one handful of common salt, and let it lay a week or ten days. Bone the neck, breast and loin, season them with pepper and salt to your palate, and make a pasty as you do venison. Boil the bones for gravy to fill the pye, when it comes out of the oven; and the shoulder boil fresh out of the pickle, with a pease pudding.

Notes

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