Venison a la Cumberland
he saddle of venison for centuries has been the symbol of civic luxury in England and is held in highest esteem by epicures. An offspring of wild Nature—fed upon its sweet fruits and vegetation, it exhales the very essence of the forest. In addition venison possesses the admirable virtue of calling forth the rare flavor of port, Bordeaux or Burgundy.
A choice cut from the ruddy flesh of the roebuck—that monarch of the north woods—is skillfully prepared for the oven by the Congress chef. When it has received just the right caress from the flames' heat it is brought to the table smoking hot and served with the exquisite Cumberland sauce—the invention of the gifted Francatelli, officier de bouche to Queen Victoria.
In this sauce, port or Bordeaux is the dominant chord. The translucent ruby red which the currant jelly imparts to the sauce contrasts beautifully with the embrowned roast, thus giving the eyes almost as delightful a treat as the palate.
"I consider the discovery of a dish which sustains our appetite and prolongs our pleasures as a far more interesting event than the discovery of a star, for we always have stars enough."
—Henrion de Pensey