Serve with venison-sauce
From The cook and housewife's manual (1847).
A historical recipe
The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 3 ingredients
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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- 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
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- Ohs.
- A few slices of mutton, or two or more shanks well broken, may be put to the gravy to enrich the stew.
- A breast of venison may be dressed as above, but is better as a pasty.
- 502.
- Venison Collops^ a Scotch Dish.
- — Cut the meat in thin cutlets, season tliem highly with mixed spices, and having browned them in the stew-pan, put to them a quarter-pint of strong brown gravy, the same quantity of claret, some fried crumbs, a little fine sugar, and a half-glass of white wine vinegar.
- Stew slowly in a closecovered stew-pan, and pour over the coUops the strained sauce.
- They may first be marinaded in the wine, vinegar, and spices.
- — Obs, Venison makes the finest-flavoured minced collops, surpassing either beef or hare ;
- and excellent steahSy when seasoned, dipped in butter, rolled in crumbs, and broiled or fried quickly.
- But these steaks require a gravy-sauce, unless the venison be very fat, — See Nos.
- 66, 22, and 21.
- 502.* Baked Venisoti, an excellent mode, — Grate the crumb of a penny loaf, to which put a pint of white wine, the grated rind of a Seville orange, nutmeg, salt, a quarter pound of sugar, and a half pound of butter.
- Wrap the meat in this farce, and bake and serve with venison-sauce.
Plating
Cookware for this recipe
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Frying pan
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Grill or grill pan
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Chef's knife
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Cutting board
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Grater
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Sieve