Venison

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (4)
  1. If your venison be stale rub it with vinegar, and let it lie one hour, then dry it clean with a cloth, and rub it all over with red wine, season it with beaten mace, pepper, and salt, put it on an earthen dish, and pour over it half a pint of red wine, and a pound of butter, and set it in the oven;
  2. If it be a shoulder, put a coarse paste over it, and bake it all night in a brown bread oven;
  3. When it comes out, pick it clean from the bones, and beat it in a marble mortar, with the fat from your gravy;
  4. If you find it not seasoned enough, add more seasoning and clarified butter, and keep beating it till it is a fine paste, then press it hard down into your pots, and pour clarified butter over it, and keep it in a dry place.
Original Text
IF your venison be stale rub it with vinegar, and let it lie one hour, then dry it clean with a cloth, and rub it all over with red wine, season it with beaten mace, pepper, and salt, put it on an earthen dish, and pour over it half a pint of red wine, and a pound of butter, and set it in the oven; if it be a shoulder, put a coarse paste over it, and bake it all night in a brown bread oven; when it comes out, pick it clean from the bones, and beat it in a marble mortar, with the fat from your gravy; if you find it not seasoned enough, add more seasoning and clarified butter, and keep beating it till it is a fine paste, then press it hard down into your pots, and pour clarified butter over it, and keep it in a dry place.
Notes
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