To baste VENISON

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

basting liquid

a large glass of red wine ↝ Wine, red [Wine]
a spoonful of mushroom catchup ↝ Mushrooms, raw [Other vegetables and combinations]
the same of browning ↝ Sugars, brown [Sweets]
an onion stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
half an anchovy chopped small

main ingredient

your venison in thin slices ↝ Venison, NFS [Lamb, goat, game]

garnish

currant jelly, or red cabbage ↝ Currants, dried [Dried fruits]
currant jelly, or red cabbage ↝ Cabbage, red, raw [Vegetables and Vegetable Products]

Instructions (7)

Cut your venison in thin slices.
Put a large glass of red wine into a tossing-pan.
Add a spoonful of mushroom catchup, the same of browning, an onion stuck with cloves, and half an anchovy chopped small.
When it boils, put in your venison.
Let it boil three or four minutes.
Pour it into a soup dish.
Lay round it currant jelly, or red cabbage.

Original Text

To baste VENISON.
CUT your venison in thin slices, put a large
glass of red wine into a tossing-pan, a spoonful
of mushroom catchup, the same of browning,
an onion stuck with cloves, and half an anchovy
chopped small; when it boils, put in your veni-
son, let it boil three or four minutes, pour it
into a soup dish, and lay round it currant jelly,
or red cabbage.

Notes

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