Roast Venison
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 191. The excerpt below is the record exactly as published.
ROAST VENISON. The loin, saddle, haunch, or shoulder of venison may be roasted. After the piece has been carefully trimmed, and freed from hairs, wipe it with a wet towel, season it with salt and pepper, cover it with several thicknesses of buttered paper, or with a paste made of flour and wate
Cook this with the app: pantry check, scaling, and the assistant.