Red Deer Venison, to pot

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.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

venison

Red Deer Venison ↝ Venison/deer jerky [Cold cuts and cured meats]

seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

aromatics and butter

half a quarter of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two sliced nutmegs ↝ Oil, nutmeg butter [Fats and Oils]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
lean and fat
a pint of butter more ↝ Butter, stick, unsalted [Dairy and Egg Products]

paste for sealing pots

rye-flour ↝ Flour, rye [Cereal Grains and Pasta]

for pie variation

liberal allowance of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Let the venison be well boned and cut into pieces about an inch thick, and round, of the diameter of your pot.
Season with pepper and salt, something higher than you would pasty, and afterwards put it into your pots, adding half a quarter of butter, and two sliced nutmegs, cloves and mace about the same quantity of each, but rather less of the cloves.
Then put into your pots lean and fat, so that there may be fat and lean mixed, until the pots are so nearly filled as to admit only a pint of butter more to be put into each.
Make a paste of rye-flour, and stop your pots close on the top.
Have your oven heated as you would for a pasty; put your pots in, and let them remain as long as for pasty; draw them out, and let them stand half an hour; afterwards unstop them, and turn the pots upside down;
you may remove the contents, if you like, into smaller pots; in which case take off all the butter, letting the gravy remain, and using the butter for the fresh pots; let them remain all night; the next day fill them with fresh butter.

To make a pie of the same

proceed in the same way with the venison, only do not season it so high; but put in a liberal allowance of butter.

Original Text

Red Deer Venison, to pot.

Let the venison be well boned and cut into pieces about an inch thick, and round, of the diameter of your pot. Season with pepper and salt, something higher than you would pasty, and afterwards put it into your pots, adding half a quarter of butter, and two sliced nutmegs, cloves and mace about the same quantity of each, but rather less of the cloves. Then put into your pots lean and fat, so that there may be fat and lean mixed, until the pots are so nearly filled as to admit only a pint of butter more to be put into each. Make a paste of rye-flour, and stop your pots close on the top. Have your oven heated as you would for a pasty; put your pots in, and let them remain as long as for pasty; draw them out, and let them stand half an hour; afterwards unstop them, and turn the pots upside down; you may remove the contents, if you like, into smaller pots; in which case take off all the butter, letting the gravy remain, and using the butter for the fresh pots; let them remain all night; the next day fill them with fresh butter. To make a pie of the same, proceed in the same way with the venison, only do not season it so high; but put in a liberal allowance of butter.

Notes

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