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Fried Venison
From The new practical housekeeping, 1890
Serves 1
Frying without jelly is possible but less flavorful.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 280. The excerpt below is the record exactly as published.
Fried' Venison. — ^Take slices from the loin or leg and place in frying-pan which has been covered to depth of half an inch with butter made smoking hot, and quickly brown both sides ; season with pepper and salt and put in two tablespoons jelly to each pound vemson. Slices an inch thick
Cook this with the app: pantry check, scaling, and the assistant.