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Mock Venison
From San Rafael cook book, 1906, 1906
Serves 1
Serve gravy separate from meat.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.
MOCK VENISON— Mrs. A. Decourtleux. Put leg of mutton 4 days in the following: 1 pt. of vinegar, 1 pt. of water, 3 bay leaves, 10 cloves, 10 whole peppers, 1 oniop. cut in slices
Cook this with the app: pantry check, scaling, and the assistant.