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Hashed Venison
From The Ideal cook book, 1899
Serves 4
Serve with red-currant jelly.
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 26. The excerpt below is the record exactly as published.
Hashed Venison—Ingredients—The remains of roast venison, its own gravy, thickening of butter and flour
Cook this with the app: pantry check, scaling, and the assistant.