Venison, to boil

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 11 days ago
Not a recipe: No

Ingredients (9)

venison a little salted ↝ Venison, NFS [Lamb, goat, game]
six cauliflowers ↝ Cauliflower, raw [Vegetables and Vegetable Products]
drawn butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
six handfuls of washed spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
strong broth ↝ Soup, broth [Soups, broth-based]
drawn butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sippets
barberries
minced parsley ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Have your venison a little salted, and boil it in water.
Meanwhile boil six cauliflowers in milk and water.
put them into a large pipkin with drawn butter; keep them warm.
put in six handfuls of washed spinach, boiled in strong broth.
pour off the broth, and put some drawn butter to it.
lay some sippets in the dish, and lay your spinach round the sides.
have the venison laid in the middle, with the cauliflower over it.
pour your butter also over, and garnish with barberries and minced parsley.

Original Text

Venison, to boil.

Have your venison a little salted, and boil it in water. Meanwhile boil six cauliflowers in milk and water; and put them[158] into a large pipkin with drawn butter; keep them warm, and put in six handfuls of washed spinach, boiled in strong broth; pour off the broth, and put some drawn butter to it; lay some sippets in the dish, and lay your spinach round the sides; have the venison laid in the middle, with the cauliflower over it; pour your butter also over, and garnish with barberries and minced parsley.

Notes

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