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Game, Hashed (venison)

Cut the remains of venison into convenient-sized pieces, about half an inch in thickness. Put two ounces of butter into a saucepan, and mix with it, very smoothly, two ounces of fine flour. Let it remain on the fire till slightly browned, then add a breakfast-cupful of good stock, a tea-spoonful of essence of anchovy, a tea-spoonful of mushroom ketchup, and eight or ten oysters, with their liquor, a quarter of a tea-spoonful of cayenne, and four table-spoonfuls of milk. Let the sauce simmer till it coats the spoon. Add a glass of port wine and the slices of venison. Let the sauce simmer again till the venison is thoroughly heated; but the sauce must not boil, or the meat will be tough. Serve on a hot dish, with some toasted sippets. Time, about one hour to prepare. Probable cost, 1s., exclusive of the wine and cold meat. Sufficient, two pounds of meat and this quantity of sauce for four or five persons.