The gravy is prepared by browning the flour in the drippings, adding all the spices, the port wine, and the bouillon, then cooking it well. If the gravy is too greasy, skim it off and strain before serving.
Currant jelly or apple sauce is served with this meat.
No. 10—CHOPPED STEAK OF GAME.
Deer, Doe, Boar or Wild Rabbit Meat is Used.
Quantity for 6 Persons.
- 3 lbs. of meat
- ¼ lb. of bacon
- ⅛ lb. butter
- Salt
- 1 pinch of pepper
- Scant ½ lb. of butter for frying
For the Gravy.
- 1 tbsp. of flour
- 3 tbsps. of cream
- 1 tsp. of lemon juice
- ½ cup of water
- 1 tbsp. of capers
Preparation: The membrane and tendons are removed from the meat, then it is chopped or ground fine together with the bacon and mixed well with ⅛ lb. of butter, salt, pepper and shaped into steaks.
The other portion of butter is heated and in this the steak is fried 10 minutes on the stove, basting and turning often. Put it on a hot platter and prepare the gravy.