Plain Gravy for Venison
From Modern cookery, in all its branches, 1884
Serves 1
Some cooks broil the cutlets lightly before boiling.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 114. The excerpt below is the record exactly as published.
PLAIN GRAVY FOR VENISON. Trim away the fat from some cutlets, and lay them into a stewpan ; sgt them over a clear fire, and let them brown a little in their own 100 MODERN COOKERY. [chap. iv. gravy ; then add a pint of boiling water to each pound of meat. Take off the scum, throw in a little salt
Cook this with the app: pantry check, scaling, and the assistant.