Roast Saddle of Venison
From Twentieth century home cook book, 1905
Serves 1
Garnish with bits of jelly before serving.
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 Twentieth century home cook book (1905) by Francis Carruthers, page 126. The excerpt below is the record exactly as published.
Roast Saddle of Venison, The side which is to come upi)crmost at table should be placed next the pan in baking. When half done, turn it over in the jian, and cut into it in several places on eacli side of the bone, nearly three inches deep, and fill with a stufiing of bread crumbs highly seasoned with pei)per and salt. Pour over the meat half a teacupful of catsup, covering equally. Stir into lialf a teacupful of black molasses a table- spoonful of whole allspice, and a teaspoonful of brown sugar. Spread this equally over the meat. Then crumble stale bread
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