The remains of cold roast venison—especially a stuffed shoulder—may
be used for this dish, and will give great satisfaction to cook and
consumers. Slice the meat from the bones. Put these with the fat and
other scraps in a saucepan, with a large teacupful of cold water, a
small onion—one of the button kind, minced, parsley and thyme, pepper
and salt, and three or four whole cloves. Stew for an hour. Strain and
return to the saucepan, with whatever gravy was left from the roast,
a tablespoonful currant jelly, one of tomato or mushroom catsup, a
teaspoonful of anchovy sauce, and a little browned flour. Boil for
three minutes; lay in the venison, cut into slices about an inch long,
and let all heat over the fire for eight minutes, but do not allow the
hash to boil. Stir frequently, and when it is smoking hot, turn into a
deep-covered dish.