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(Fried in Batter)

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. 1 wine
  2. Dip
  3. Stock
  4. 1 lb. cold venison
  5. Cut
  6. Port
  7. Marrows

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1 large or 2 small marrows, frying batter No.
  2. 123, boiling fat for frying.
  3. Method — Peel the marrows, and cut them into quarters, carefully removing the seeds;
  4. if a large marrow, cut each quarter again in half.
  5. Dip each piece into the batter;
  6. have ready a saucepan of boiling fat, with the frying-basket in it, drop in the pieces of marrow and fry them a golden-brown;
  7. drain them very carefully, and serve in a very hot dish.
  8. No.
  9. 1203.— VENISON (Hashed).
  10. 1 lb.
  11. cold venison, pint stock, x tea-spoonful arrowroot, 1 wine-glassful port, 1 tea-spoonful barberry or redcurrant jelly.
  12. Method — Cut the venison into neat slices, carefully removing all skin and gristle, and most of the fat.
  13. Heat the stock in a small stewpan, mix the arrowroot and port smoothly together, and stir them into the stock until it is nicely thickened;
  14. add the jelly, and stir until melted.
  15. Put in the slices of venison, and let them heat gently by the side of the fire.
  16. Serve on a very hot dish, garnished with fried sippets.
  17. Time — To heat meat, 20 minutes.
  18. Sufficient for 5 or 6 persons.
  19. No.
  20. 1204.— VENISON, HAUNCH OF

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon
  • Colander
Source not stated by archive.org
Credit

From A practical dictionary of cookery (1898), printed page 298, digitised by the Internet Archive: https://archive.org/details/b21538001

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.