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Venison Sauce

(Sauces.) - (The Lady's Own Cookery Book)

Take vinegar, water, and claret, of each a glassful, an onion stuck with

cloves, salt, anchovies, pepper and cloves, of each a spoonful; boil all

these together, and strain through a sieve.

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Cut the rabbit into neat pieces. Put them into a deep frying-pan and toss
them in butter, so that each piece is well browned without burning the
butter. Take them out of the pan and in the same butter cook six shallots
(finely minced) till they are brown. Then return the rabbit to the pan,
seasoning all with salt and pepper, adding as well three bay-leaves, two
cloves, and two white peppers. If you have any gravy, add a pint of it,
but in default of gravy add the same quantity of Bovril and water. Place
on the fire till it boils, then draw it to the side and let it cook there
gently for three-quarters of an hour. Just when it is nearly done, add a
little vinegar, more or less according to your taste. This is served with
boiled and well-drained potatoes. If the sauce is not thick enough, add
to it a little flour which has been first mixed with some cold water.
[_Georges Kerckeert_.]

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Sweet Venison Sauce

Take a small stick of cinnamon, and boil it in half a pint of claret;

then add as much finely grated bread-crumbs as will make a thick pap;

and, after it has boiled thoroughly, sweeten it with the powder of the

best sugar.

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