Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- salt
- pepper
Directions
Having made a trial with Mr. Grove of Charing Cross of cutting a buck to produce a saddleback of venison, as I have done of mutton (page 644), we succeeded remarkably well, and obtained a most splendid joint that ever could be placed before an epicure; but if cannot be generally adopted, except in the country, where gentlemen keep their own park of deer, as we found it interfered with both legs, which look like legs of mutton, and deprived them of the best part of the fat, which cannot be dispensed with: in other respects they are excellent for pies.
I have also introduced a _saucière_, made like a coffee-pot, heated by a spirit-lamp underneath, filled with good veal or beef gravy, to be taken round to each guest; the great heat of the gravy poured over the slices of venison, mixed with the gravy already helped from the haunch, makes a fine thick mixture, by which this delightful and noble joint is really enjoyed; the currant jelly always served ought not to be too sweet or too firm.
French beans, usually served with venison, ought to be very young and green, well dried, and very hot when sent to table; in case they could not be obtained, send up cauliflower or young brocoli with it; however I must here observe, that these vegetables are very unpalatable, as nothing disagrees more with currant jelly than French beans and brocoli. I have substituted tomatas _farci_, as described No. 1099, when in season, and served on a silver dish: they were much approved of. Plain broiled tomatas must be cut across, with the juice extracted without breaking; then put on the gridiron, with salt and pepper, on a very sharp fire, turn them, when done dish up, add a little butter over each, and send very hot.