Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salt | 1 tsp (6g) | 0 |
| Currant | 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-half pound of clear fat salt pork
- two tablespoonfuls of diced pork
- one-half pint claret to the gravy
- 91 away
- one-half tumbler of currant jelly
- ten pounds
Directions
Unless very young and tender, venison is apt to be hard and dry unless larded or protected by a thick covering of flour paste. This is as satisfactory a method as any. Wipe the meat carefully and draw off the dry skin; lard the lean sides, using about one-half pound of clear fat salt pork; rub all over with soft butter, then dredge with salt, pepper and flour, being gen- erous with the flour. Lay the meat on the rack in the dripping pan and sprinkle flour in the pan with two tablespoonfuls of diced pork. Watch carefully till the flour in the pan is brown, which should be in five minutes. Now add boiling water enough to cover the bottom of the pan and close the oven door. In fifteen minutes begin to baste with the gravy from the pan and baste every ten minutes, renewing the water often, as it boils
ROASTING AND BRAISING!. 91
away. At the end of an hour add one-half pint claret to the gravy and let the last basting be with soft butter and flour. Drain off all the fat from the gravy and add one-half tumbler of currant jelly, melted, but do not thicken the gravy for game. One and one-half hours is enough for a leg weighing ten pounds.