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Loin or Saddle of Roebuck A L'Ecossaise
From Practical household cookery, 1891
Serves 1
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 124. The excerpt below is the record exactly as published.
LOIN OR SADDLE OF ROEBUCK A L'ECOSSAISE. Trim nicely a well-hung loin or saddle of venison ; cover the fillet with thin slices of fat baoon, and place it in a large saut^-pan with a carrot, two onions sliced, a small "bouquet garni," four ounces of butter, six cloves, and four ounces of streaky bacon
Cook this with the app: pantry check, scaling, and the assistant.