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Mock Venison or Mutton Dressed to Taste like Venison
From Cassell's dictionary of cookery, 1892
Serves 1
Time to roast: 13 minutes per pound.
Presented as published in 1892. 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
Nutrition per serving
409Calories
8 gProtein
80 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein7.8 g
Carbohydrates80 g
Fiber8.7 g
Sugars55 g
Total Fat6.3 g
Saturated Fat2.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol18 mg
Sodium44 mg
Potassium651 mg
Calcium227 mg
Iron4.3 mg
Magnesium75 mg
Phosphorus107 mg
Zinc1.4 mg
Copper0.5 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A9.6 mcg
Vitamin E0.3 mg
Vitamin K47 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate13 mcg
Choline7.4 mg
Caffeine0 mg
Water64 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2203. The excerpt below is the record exactly as published.
Venison, Mock; or Mutton Dressed to Taste like Venison, Roasted.— Take a fine loin of mutton, and hang it in a cool, airy situation for a week or more. Two days before it is to be dressed, bone it, remove the kidney fat and the skin from the upper part, and i-ub into the meat a powder made of two ounces of brown sugar, an oimce of ground black pepper, and a quarter of an oimce of allspice. Put it into an earthenware pan, pour upon it two or three wine-glassfuls of port
Cook this with the app: pantry check, scaling, and the assistant.