To make a pretty Dish a Breast of Venison

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take Half a Pound of Butter, flour your Venison, and fry it of a fine Brown on both Sides; then take it up, and keep it hot cover’d in the Dish: Take some Flour and stir it in to the Butter till it is quite thick and brown (but take great Care it don’t burn) stir in Half a Pound of Lump Sugar beat fine, and pour in as much Red Wine as will make it of the Thickness of a Ragoo; squeeze in the Juice of a Lemon, give it a boil up, and pour it over the Venison. Don’t Garnish your Dish, but send it to Table.