Venison with a Brown Sauce

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (8)

For the venison

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour your venison ↝ Flour, 00 [Cereal Grains and Pasta]
venison ↝ Venison, NFS [Lamb, goat, game]

For the sauce

some flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
some beer fine ↝ Beer [Beer]
as much red wine as will make it of the thickness of a ragoo ↝ Wine, red [Wine]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Flour your venison, and fry it of a fine brown on both sides.
Take the venison up and keep it hot covered in the dish.
Take some flour, and stir it into the butter till it is quite thick and brown (but take great care it don't burn).
Stir in half a pound of sugar, some fine beer, and pour in as much red wine as will make it of the thickness of a ragoo.
Squeeze in the juice of a lemon.
Give the sauce a boil up, and pour it over the venison.
Don't garnish your dish, but send it to table.

Original Text

TAKE half a pound of butter, flour your venison, and fry it of a fine brown on both sides; then take it up and keep it hot covered in the dish: take some flour, and stir it into the butter till it is quite thick and brown (but take great care it don't burn) stir in half a pound of sugar, some beer fine, and pour in as much red wine as will make it of the thickness of a ragoo, squeeze in the juice of a lemon, give it a boil up, and pour it over the venison. Don't garnish your dish, but send it to table.

Notes

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