Mutton Steak a la Venison

Name: Mutton Steak a la Venison
Yield: 1 servings
Ingredients: Cut steaks 1 inch thick from leg mutton; Soak 1.5 hours in lemon juice diluted with a little water; sprinkle with salt and pepper; serve with sauce of melted butter, lemon juice and chipped parsley

From Superior cook book, 1905

Serves 1

Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 21. The excerpt below is the record exactly as published.

Mutton Steak a la Venison. C'nt steaks f, inch thick from leg mullon. Soak I'i houi-s in lemon juice- diluted with a little water. Kee|) in cool place and turn once or twice. Broil like beef steak: -prinkle with salt and pepper; serve with sauce of melted butter, lemon juice and chiipped pai'sle

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