Venaison.)
From Mrs. Beeton's household management (1907).
Source and licence
From Mrs. Beeton's household management (1907), printed page 757, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft
Read the original public domain per archive.org metadata; unverified
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.
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.
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Ingredients
Method
- Ingredients.
- — 2 Ibs.
- of venison, £ of a Ib.
- of butter, i glass of port wine, salt and pepper, clarified butter.
- Method.
- — Put the venison into a stewing -jar with a close-fitting lid, add the wine and £ of a Ib.
- of butter, and season with salt and pepper.
- Cover the top of the jar with 2 or 3 thicknesses of buttered paper, press the lid down tightly, and cook in a moderately cool oven for 2 hours.
- Drain well, chop finely, pound in a mortar until smooth, moistening the preparation gradually with gravy, and pass it through a wire sieve.
- Season to taste, press into email pots, and cover with clarified butter.
- Time.
- — To cook the venison, about 2 hours.
- Average Cost, 35.
- lod.
- Sufficient for 6 or 8 pots.
- Seasonable from June to February.