Jewish Boiled Fish.


Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion,
1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add
the venison, salt and pepper. Let all fry a few minutes; then add 1
cup of consomme and let simmer until tender. Add 1/2 glass of sherry
and 1/2 can of chopped mushrooms. Let all get very hot and serve with
toasted croutons.



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