Beef to Imitate Venison
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 238. The excerpt below is the record exactly as published.
Beef to imitate Venison.— Take three pounds of rump, sirloin, or mutton, without bone — the loin is best. Lay it in a pan and throw BEE (CG) BEE over it one glass of vinegar and a glass of port wine, having previously rubbed it with four ounces of sugar. Keep in a cool, di-y place, and turn it often. In five or six days it will be ready ; then make a raised crust, season with salt, cayenne, and mace, put some butter over the top of the cover, and bake four hours in a slow oven. Boil down the bones to make gravy, add a glass of port wine,
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