Hashed Venison from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some of the remains of any roast venison, cut it up in very thin neat slices, fat and lean together; for a pound of meat sprinkle it with a dessertspoonful of fine flour that has been sifted; ...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Fine-mesh sieve
- Stove
- Measuring spoon
- Mixing bowl
- Skillet
- Serving platter
Ingredients
- meat
- lean
- flavoured brown sauce
- fine flour
- roast venison
- croûtons of fried bread
- red currant jelly
- port wine
- claret
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