Home › The Principles of Cookery › Fawn, Hashed

Fawn, Hashed

Stew half a dozen mushrooms and a shallot in a pint of good gravy made from the trimmings of venison, or the remains of mutton gravy. Season with pepper and salt. Lay some nice slices of cold fawn in a stewpan with gravy, let them get hot through, then add a tea-spoonful each of lemon-juice and sugar, and a glass of port wine. Let it stand for a few minutes by the side of the fire, and serve hot. Time, thirty minutes to stew mushrooms, etc., five minutes to warm the slices.