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Kentucky Venison
From Harper's cook book encyclopædia, 1902
Serves 8
This method retains the natural flavor of the venison.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 216. The excerpt below is the record exactly as published.
Take a haunch of venison, put in a large kettle, cover with boiling water, and boil until tender ; drain off the water, put half a pound of butter with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.