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Cold Venison with Aspic
From Cookery for every household, 1914
Serves 6
A small loin of venison can be prepared similarly.
Presented as published in 1914. 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
Nutrition per serving
19Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories19 kcal
Protein1 g
Carbohydrates3.5 g
Fiber0 g
Sugars3.4 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.6 mg
Sodium2.4 mg
Potassium15 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Caffeine0 mg
Water3.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 479. The excerpt below is the record exactly as published.
Cold Venison with Aspic Take a small leg of venison, wipe it carefully and then lard it rather thickly (see p. 205). Cover it with thickly greased paper and then roast it, allowing 20 minutes to the pound and 20 minutes over. Baste the joint frequently with dripping while it is cooking, and do not allow it to become dry. When ready, remove the meat from the oven and allow it to cool slowly. Then carve as much as is likely to be required in thin slices, and put these back in place without spoiling the appear- ance of the joint. Now give the venison a good coating of glaze and allow this to set. Then place the joint on a clean dish and decorate with aspic jelly, either chopped or cut in fancy-shaped croutons (Recipe 1309). Picked and seasoned watercress and small leaves of lettuce
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