Venison, excellent substitute for

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 150 min Total: 150 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the stew
Instructions (7)
  1. Skin a loin of mutton.
  2. Put to it a quarter of a pint of port wine, half a pint of spring water, two spoonfuls of vinegar, an onion with three cloves, a small bunch of thyme and parsley, a little pepper and salt, to your taste.
  3. Stew them with the mutton very slowly for two hours and a half.
  4. Baste it with the liquor very often.
  5. Skim off the fat.
  6. Send the gravy in the dish with the mutton.
  7. Sauce—the same as for venison.
Original Text
Venison, excellent substitute for. Skin a loin of mutton; put to it a quarter of a pint of port wine, half a pint of spring water, two spoonfuls of vinegar,[159] an onion with three cloves, a small bunch of thyme and parsley, a little pepper and salt, to your taste. Stew them with the mutton very slowly for two hours and a half; baste it with the liquor very often; skim off the fat, and send the gravy in the dish with the mutton. Sauce—the same as for venison.
Notes
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