Bake Venison to Keep
From The closet of Sir Kenelm Digby Knight opened, 1910
Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 122. The excerpt below is the record exactly as published.
BAKE VENISON TO KEEP After you have boned it, and cut away all the sinews, then season it with Pepper and Salt pretty high, and divide a Stag into four pots ; then putabouta pound of Butter
Cook this with the app: pantry check, scaling, and the assistant.