Page:Mrs Beeton's Book of Household Management.djvu/851

Rh

Ingredients.—A shoulder of venison well hung and boned, a few thin slices of mutton fat (preferably off the best end of a neck), ¼ of a pint of port, 1½ pint of stock, ½ a teaspoonful of peppercorns, ½ a teaspoonful of whole allspice, salt and pepper, red-currant jelly.

Method.—Pour the wine over the slices of mutton fat, and let them remain for 2 or 3 hours. Flatten the venison with a cutlet-bat or rolling-pin, season liberally with salt and pepper, and cover with the slices of mutton fat. Roll up lightly, bind securely with tape, put it into a stew-pan already containing the boiling stock and the bones from the joint. Add the wine in which the mutton fat was soaked, the peppercorns and allspice, cover closely, and simmer very gently from 3 to 3½ hours. Serve with the gravy strained over, and send red-curreant jelly to table separately.

Time.—To cook the vension, from 3 to 3½ hours. Average Cost, 1s 6d. per lb. Sufficient for 10 or 12 persons. Seasonable September to January, but may be bought from June.