Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoon
- three pints of water
- one pint of claret
- a pint of current jelly
- one bottle of claret wine
- one-quarter pound of butter
- cloves
- mace
- nutmeg
- salt
- cayenne
- pepper
Directions
Mrs. Porter. Wash a saddle of venison thoroughly in several waters,
114 THE HOME COOK BOOK.
then rub it over with vinegar, red pepper and a little salt; lard with strips of salt pork rolled in seasoned bread crumbs; season if you like, with sweet marjoram and sweet basil, one teaspoon each, also pepper ; then rub the whole over with currant jelly, and pour over it one bottle of claret wine. Let it stand over night, and next morning cover the venison with a paste made of flour and water half an inch thick ; then cover with soft paper, and secure well with strings ; place it in the dripping-pan with some claret, butter and water, and baste very often ; half an hour before you take it up, remove paste and paper, baste it with butter and dredge with flour to make it brown.
For Sauce. — Take a pound and a half of scraps of venison, with three pints of water, a few cloves, a few blades of mace, one-half a nutmeg, and salt and cayenne pepper to taste ; boil it down to a pint, skim off th-e fat and strain ; add half a pint of current jelly, one pint of claret and one-quarter pound of butter, divided into bits and rolled in flour.