gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Venison
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 191. The excerpt below is the record exactly as published.
FRIED VENISON. Put a thick slice of venison in the frying-pan with two tablespoonfuls of butter, and brown it quickly on both sides ; season it with salt and pepper, add two tablespoon- fuls of currant-jelly
Cook this with the app: pantry check, scaling, and the assistant.