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Broiled Venison Steak
From Twentieth century home cook book, 1905
Serves 1
Serve hot on hot plates.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 78. The excerpt below is the record exactly as published.
BROILED VENISON STEAK. Broil quickly over a clear fire, and when sufficiently done pour over two tablespoonfuls of currant jelly melted with a piece of butter. Pepper and salt
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