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Venison, Hashed

Cut any part of cold roast venison into thin neat slices the third of an inch thick. Do not remove the fat from them. Put the bones and trimmings of the venison into a saucepan with a sliced onion, a little pepper and salt, and as much stock or water as will cover them, and let them stew gently for two hours. Strain the gravy thicken with a small piece of brown thickening, or, failing this, with an ounce and a half of butter rolled in flour, and clear it from grease. Pepper and flour the pieces of venison. Put them into a clean saucepan, strain over them as much of the gravy as will moisten but not quite cover them, and heat them very gently, shaking the saucepan frequently. The gravy must not boil after the venison is put to it. Lay the meat on a hot dish, pour the gravy over, and serve very hot. A dish of plainly-boiled French beans and a little red currant jelly will be welcome accompaniments. If liked, a quarter of a pound of red currant jelly and a glassful of port, or a glassful of claret and a small piece of sugar, may be added to the gravy. When a very good gravy is required, make it as follows. Dissolve a good slice of fresh butter in a saucepan. Put with it the bones and trimmings of the venison, any mutton, beef, or poultry bones that there may be, half a pound of liver, and a kidney. Add the red part of a small carrot scraped to pulp, a minced shallot, a clove, a bay-leaf, and a little pepper and salt. Shake the saucepan over the fire till the ingredients are brown. Pour on them as much water as will cover them, and let them simmer for three hours. Strain the gravy, thicken lightly with brown thickening, clear it from fat, add a wine-glassful of port, and serve. Time, two to three hours to simmer the gravy; about an hour to simmer the venison in the sauce.