Mrs. Beeton's Book of Household Management: The 1861 Classic with Advice on Cooking, Cleaning, Childrearing, Entertaining, and More by Isabella Beeton

Author:Isabella Beeton [Beeton, Isabella]
Language: eng
Format: azw3
Publisher: Skyhorse Publishing
Published: 2015-11-02T16:00:00+00:00

CHAPTER XX

RECIPES: GAME

STEWED VENISON

Ingredients

A shoulder of venison

a few slices of mutton fat

2 glasses of port wine

pepper and allspice to taste

1-½ pint of weak stock or gravy

½ teaspoonful of whole pepper

½ teaspoonful of whole allspice

Mode—Hang the venison till tender; take out the bone, flatten the meat with a rolling-pin, and place over it a few slices of mutton fat, which have been previously soaked for 2 or 3 hours in port wine; sprinkle these with a little fine allspice and pepper, roll the meat up, and bind and tie it securely. Put it into a stewpan with the bone and the above proportion of weak stock or gravy, whole allspice, black pepper, and port wine; cover the lid down closely, and simmer, very gently, from 3-½ to 4 hours. When quite tender, take off the tape, and dish the meat; strain the gravy over it, and send it to table with red-currant jelly. Unless the joint is very fat, the above is the best mode of cooking it.

Time—3-½ to 4 hours.

Average cost, 1s. 4d. to 1s. 6d. per lb.

Sufficient for 10 or 12 persons.

Seasonable—Buck venison, from June to Michaelmas; doe venison, from November to the end of January.

GAME CARVING

ROAST HARE

The “Grand Carver” of olden times, a functionary of no ordinary dignity, was pleased when he had a hare to manipulate, for his skill and grace had an opportunity of display. Diners à la Russe may possibly, erewhile, save modern gentlemen the necessity of learning the art which was in auld lang syne one of the necessary accomplishments of the youthful squire; but, until side-tables become universal, or till we see the office of “grand carver” once more instituted, it will be well for all to learn how to assist at the carving of this dish, which, if not the most elegant in appearance, is a very general favourite. The hare, having its head to the left, as shown in the woodcut, should be first served by cutting slices from each side of the backbone, in the direction of the lines from 3 to 4. After these prime parts are disposed of, the leg should next be disengaged by cutting round the line indicated by the figures 5 to 6. The shoulders will then be taken off by passing the knife round from 7 to 8. The back of the hare should now be divided by cutting quite through its spine, as shown by the line 1 to 2, taking care to feel with the point of the knife for a joint where the back may be readily penetrated. It is the usual plan not to serve any bone in helping hare; and thus the flesh should be sliced from the legs and placed alone on the plate. In large establishments, and where men-cooks are kept, it is often the case that the backbone of the hare, especially in old animals, is taken out, and then the process of carving is, of course, considerably facilitated. A great point to be remembered in

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