Grenadins of Venison a la Cumberland
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 37. The excerpt below is the record exactly as published.
GRENADINS OF VENISON A LA CUMBERLAND ^=5 Cut small chops from the loin part of a saddle of venison, remove all the bones and skin. Lard these pieces with very thin strips of salt pork. Season with salt and pepper, " saute " them in hot butter
Cook this with the app: pantry check, scaling, and the assistant.