VENISON, Stewed.
Ingredients.—A shoulder of venison, a few slices of mutton fat, 2 glasses of port wine, pepper and allspice to taste, 1½ 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 3½ 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.—3½ 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.