Venison

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
venison preparation
sauce
serving
alternative dishes
Instructions (17)
  1. Lay the venison in salt for a week.
  2. Boil the venison in cloth well floured.
  3. For every pound of venison allow a quarter of an hour for the boiling.
Sauce preparation
  1. Boil some cauliflowers pulled into little sprigs in milk and water.
  2. Boil some fine white cabbage.
  3. Boil some turnips cut into slices.
  4. Boil some beet root cut into long narrow pieces about an inch and a half long, and half an inch thick.
  5. Mash some of the boiled turnips with some cream and a little butter.
  6. Beat the boiled cabbage in a sauce-pan with a piece of butter and salt.
Assembling the dish
  1. Lay a sprig of cauliflower in the dish.
  2. Lay the mashed turnips next to the cauliflower.
  3. Lay the beaten cabbage next to the turnips.
  4. Continue layering cauliflower, turnips, and cabbage until the dish is full.
  5. Place the beet-root here and there as desired.
Serving
  1. Have a little melted butter in a cup, if wanted.
Alternative Dishes
  1. A leg of mutton cut venison fashion and dressed the same way makes a pretty dish.
  2. A fine neck of mutton, with the scrag cut off, dressed the same way also makes a pretty dish.
Original Text
LAY it in salt for a week, then boil it in cloth well floured; for every pound of venison allow a quarter of an hour for the boiling. For sauce you must boil some cauliflowers pulled into little sprigs in milk and water, some fine white cabbage, some turnips cut into slices, with some beet root cut into long narrow pieces about an inch and a half long, and half an inch thick, lay a sprig of cauliflower, and some of the turnips mashed with some cream and a little butter let your cabbage be boiled, and then beat in a sauce-pan with a piece of butter and salt, lay that next the cauliflower, then the turnips, then cabbage, and so on till the dish is full; place the beet-root here and there just as you fancy; it looks very pretty, and is a fine dish. Have a little melted butter in a cup, if wanted. Note, A leg of mutton cut venison fashion, and dressed the same way is a pretty dish; or a fine neck, with the scrag cut off.
Notes
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