3 lbs. of venison. What are considered the inferior pieces will do.
1 lb. corned ham or salt pork.
1 onion.
1 head of celery.
Cut up the meat; chop the vegetables, and put on with just enough water
to cover them, keeping on the lid of the pot all the while, and stew
slowly for one hour. Then add two quarts of boiling water, with a few
blades of mace and a dozen whole peppers. Or, should you prefer, a
little cayenne. Boil two hours longer, salt, and strain. Return the
liquor to the pot; stir in a tablespoonful of butter, thicken with a
tablespoonful of browned flour wet into a smooth thin paste with cold
water; add a tablespoonful of walnut or mushroom catsup, a teaspoonful
of Worcestershire or other pungent sauce, and a generous glass of
Madeira or brown Sherry.