Hashed Venison
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 125. The excerpt below is the record exactly as published.
HASHED VENISON. The remains of the leg or haunch should be cut in thin slices not more than two and a half inches square. Put about a pint of Venison sauce
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