Haricot of Venison

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Cut the venison meat into two-inch square pieces from the shoulder and thick cutlets from the neck.
  2. Fry the venison pieces with butter in a stewpan over a brisk fire until browned.
  3. Pour off all grease, shake in flour, and stir.
  4. Moisten with enough stock to cover the meat, season with pepper and salt, and stir over fire until it boils.
  5. Remove to the corner of the stove to allow it to throw up its scum, then remove the scum.
  6. Wash and scrape three carrots. Use a vegetable scoop to cut out round balls of the pink part of the carrots.
  7. Boil the carrot balls in water for half an hour.
  8. Cut out balls of turnip in the same manner as the carrots and boil for fifteen minutes.
  9. Strain the cooked vegetables.
  10. Add the strained vegetables to the stew.
  11. Add a glass of port wine and two ounces of red currant jelly to the stew.
  12. Ensure the meat and vegetables are thoroughly cooked and the stew is well skimmed.
  13. Dish up the stew very quickly.
Original Text
Haricot of Venison. Take a neck or shoulder of venison, and cut the meat of the shoulder in pieces two inches square and the neck in thick cutlets. Fry these pieces with two ounces of butter in a stewpan over a brisk fire until they are browned, then pour off all grease, shake in a little flour, and stir together, moisten with sufficient stock to cover the meat, season with pepper and salt, and stir over fire till it boils. Remove it then to the corner of the stove to allow it to throw up its scum, which remove. Wash and scrape three carrots, and with a vegetable scoop cut out all the pink from the carrots in round balls, and boil them in water for half an hour. Cut out some balls of turnip in the same manner, and boil for fifteen minutes. Strain the vegetables and add them to the stew, with a glass of port wine and two ounces of red currant jelly. When the meat and vegetables are thoroughly cooked, and the stew well skimmed, dish it up very quickly.
Notes
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