Venison, to recover when tainted

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 12 days ago
Not a recipe: No

Ingredients (8)

bay salt ↝ Spices, bay leaf [Spices and Herbs]
ale ↝ Beverages, carbonated, ginger ale [Beverages]
vinegar ↝ Vinegar [Mustard and other condiments]
the venison ↝ Venison, NFS [Lamb, goat, game]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

your venison ↝ Venison, NFS [Lamb, goat, game]
a clean cloth

Instructions (7)

Boil bay salt, ale, and vinegar together, and make a strong brine.
Skim it, and let it stand till cool.
Steep the venison for a whole day.
Drain and press it dry.
Parboil, and season it with pepper and salt.

Another way

Tie your venison up in a clean cloth.
Put it in the earth for a whole day, and the scent will be gone.

Original Text

Venison, to recover when tainted.

Boil bay salt, ale, and vinegar together, and make a strong brine; skim it, and let it stand till cool, and steep the venison for a whole day. Drain and press it dry: parboil, and season it with pepper and salt.

Another way.

Tie your venison up in a clean cloth; put it in the earth for a whole day, and the scent will be gone.

Notes

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