Larded Saddle of Venison
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Illustrated in the chapter on Carving.
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.
a saddle of venison has been trimifled, wipe it with a wet cloth to remove all hairs; lard it according to the directions given for larding fricandeaux of veal ; cover the lardoons with several thicknesses of buttered paper, and then roast or bake the venison according to the directions given for cooking this game, and serve it hot, with currant- jelly and any good venison sauce, recipes for which are given elsewhere. A larded saddle of venison is illustrated in the chapter on Carving. SHOULDER OF VENISON LARDED. Bone and stuff a shoulder of venison, according to the directions given in any of the recipes for forcemeats. Lard it, and either roast or bake it, protecting the lardobns with several thicknesses of buttered paper ; if the meat is basted while it is being cooked, take care not to baste the larded part, because that would soften the lardoons. When the venison is nearly done, season it with salt and cayenne, remove the buttered paper, brown the lardoons, and then remove the strings used to confine the stuffing, and serve the venison hot, with currant-jelly
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.