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Parson's Venison

Meats

Not venison, but leg of lamb, boned, filled with mushroom stuffing and marinated in Port with juniper and sweet spices, roasted (Johnstone 1828, Encyclopedia 1859)


Original Receipt from 'The cook and housewife's Manual' By Christian Isobel Johnstone (Johnstone 1828)

479. Parsons or Friar's Venison, - When kept till very tender, bone a shoulder of mutton, and lay it to steep in wine, vinegar, herbs, and spices. Make a forcemeat of the trimmings and the kidney, or of ham, or tongue, with oysters or mushrooms. Stuff the shoulder,- cover it with veal-caul or paper; roast or braise it, and serve with venison-sauce. Garlic gives the flavour of foreign cookery, if this flavour is wished.






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