Mock Venison
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. Louise Robert, Chicago.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 229. The excerpt below is the record exactly as published.
MOCK VENISON.— Lard a leg of mutton with strips of salt pork inserted in deep slits in the meat, which has been previously rolled in pepper and cloves; bake 2 hrs., or according to size of roast. About an hr. before serving, spread over it currant jelly
Cook this with the app: pantry check, scaling, and the assistant.