To pot Venison

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (9)

venison

a piece of venison, fat and lean together ↝ Venison, NFS [Lamb, goat, game]

seasoning

pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
black pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (8)

Take a piece of venison, fat and lean together, lay it in a dish, and stick pieces of butter all over.
Tie a brown paper over it, and bake it.
When it comes out of the oven, take it out of the liquor but drain it, and lay it in a dish.
When cold, take off all the skin, and beat it in a marble mortar, fat and lean together.
Season it with mace, cloves, nutmeg, black pepper, and salt to your mind.
When the butter is cold that it was baked in, take a little of it, and beat in with it to moisten it.
Then put it down close, and cover it with clarified butter.
You must be sure to beat it, till it is like a paste.

Original Text

To pot Venison.
TAKE a piece of venison, fat and lean together, lay it in a dish,
and stick pieces of butter all over; tie a brown paper over it, and
bake it. When it comes out of the oven, take it out of the liquor
but drain it, and lay it in a dish; when cold, take off all the skin,
and beat it in a marble mortar, fat and lean together. Season it
with mace, cloves, nutmeg, black pepper, and salt to your mind.
When the butter is cold that it was baked in, take a little of it,
and beat in with it to moisten it; then put it down close, and
cover it with clarified butter.
You must be sure to beat it, till it is like a paste.

Notes

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