Hashed Venison

Venaison hachée


Take some of the remains of any roast venison, cut it up in very thin neat slices, fat and lean together; for a pound of meat sprinkle it with a dessertspoonful of fine flour that has been sifted; put three quarters of a pint of good flavoured brown sauce into a stewpan with one ounce of glaze, one tablespoonful of red currant jelly, and boil up together, add one and a half wineglasses of port wine (or claret could be used), put in the meat, and just allow all to boil up, then dish it up on a very hot dish. Little croûtons of fried bread can be used for garnishing if liked, and red currant jelly as for roast venison served with it.