To Stew a Shoulder of Venison

Name: To Stew a Shoulder of Venison
Total time: 3 h 30 min
Cuisine: Northern Europe
Ingredients: butter; ham; carrot; venison; eschalots; mutton-fat; port wine; claret; rice-flour; espagnole; beef; well-fed mutton; loin; allspice; pounded mace; salt; cayenne; mutton; shoulder of veal

Preparation info

Difficulty
Medium
Ready in
3 hr 30

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Method

Bone the joint, by the directions given for a shoulder of veal or mutton (see Chapter XI.); flatten it on a table, season it well with cayenne, salt