Take the part least done of ready-dressed venison, cut it in slices, and put them into a stewpan; then pass a bit of fresh butter and flour and chopped eschallots over a slow fire for ten minutes, and add to them half a pint of red port, a pint and a half of veal stock, its own gravy, if any, a little piece of lemon peel, cayenne pepper, salt, and lemon juice. Season to the palate, boil all together a quarter of an hour, and strain it to the venison. Let it simmer gently till thoroughly hot.
N. B. The venison should not be put into the liquor above ten minutes before it is to be served up, by reason of the fat dissolving too much.
Hashed Fowls.
Cut into pieces (very neat) ready-dressed fowls, turkies, or rabbits, and put them into a stewpan; then make a thickening with a bit of fresh butter, flour, and chopped eschallots or onions mixed over a slow fire. Discharge it with veal stock, add a little lemon pickle and ketchup, season to the palate, put a small quantity of liquid of colour, boil for ten minutes, strain to the poultry, and let it stew gently. When served up, there may be put a few pieces of the fowl grilled round it.
N. B. Instead of the thickening and veal stock, may be added cullis with lemon pickle and ketchup.
Hashed Hare, Wild Fowl, Pheasants, or Partridges.
Cut the poultry into neat pieces, put them into a stewpan, and add a liquor made in the same manner as for venison; or put cullis and red port with their own gravy.
Broiled Beef Steaks.