Cutlets of Red or Fallow Deer Fawn
From A second Dudley book of cookery and other recipes, 1914
Roedeer cutlets can be served in the same way.
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
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 93. The excerpt below is the record exactly as published.
CUTLETS OF RED OR FALLOW DEER FAWN A/T AKE nice plump cutlets by taking the meat -D-L of two cutlets to one bone ; flatten them into a good shape. Place in pan over the fire a little clear butter or fat. When this is hot, put in the cutlets and allow them to fry quickly on both sides. Remove on to a plate and add to the liquor in the pan, two tablespoonfuls of brown sauce made from the trimmings or breast of the fawn — or any thick good gravy at hand. Let it reduce for a few minutes, and strain over the cutlets, which should be served on a border of mashed potatoes
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.