A Pretty Dish of Venison

Name: A Pretty Dish of Venison
Ingredients: Cut a breast of venison in steaks; make quarter of a pound of butter hot; rub the steaks over with a mixture of a little salt and pepper; dip them in wheat flour, or rolled crackers; put to it a small teacup of boiling water; a tablespoonful of currant jelly dissolved into it

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Venison can also be boiled and served with vegetables.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 32. The excerpt below is the record exactly as published.

A PRETTY DISH OF VENISON. Cut a breast of venison in steaks, make quarter of a pound of butter hot, in a pan, rub the steaks over with a mixture of a little salt and pepper, dip them in wheat flour, or rolled crackers, and fry a rich brown; when both sides are done, take them up on a dish, and put a tin cover over; dredge a heaping teaspoonfol of flour into the butter in the pan, stir it with a spoon until it is brown, without burning, put to it a small teacup of boiling water, with a tablespoon- ful of currant jelly dissolved into it

Cook this with the app: pantry check, scaling, and the assistant.