For a superior hash of venison, add to three quarters of a pint of strong thickened brown gravy, Christopher North's sauce, in the proportion directed for in the receipt of page 102. Cut the venison in small thin slices of equal size, arrange them in a clean saucepan, pour the gravy on them, let them stand for ten minutes or more, then place them near the fire, and bring the whole very slowly to the point of boiling only: serve the hash immediately in a hot-water dish.
* Plates of minced eschalots are still sometimes banded round to the venison-eaters; but not at very refined tallies, we believe. † Minced collops of venison may be pre oared exactly like those of beef; and venison-utlets like those of mutton: the neck may be taken for both of these.
For a plain dinner, when no gravy is at hand, break down the bones of the venison small, after the flesh has been cleared from them, and boil them with those of three or four undressed mutton-cutlets, a slice or two of carrot, or a few savoury herbs, and about a pint and a half of water or broth, until the liquid is reduced quite one third Strain it off, let it cool, skim off all the fat, heat the gravy, thicken it when it boils with a dessertspoonful or rather more of arrow-root, or with the brown roux of page 92, mix the same sauce with it, and finish it exactly as the richer hash above. It may be served on sippets of fried bread or not, at choice.