Roast Venison

Ingredients

• a leg of well-kept venison
• a little salt
• dredge with flour
• small bits of butter
• a little water

Method

1. 1

   Take a leg of well-kept venison, wipe thoroughly, rub a little salt over it, dredge with flour.

2. 2

   Place it in dripping pan with ragged piece you have cut off, and a little water.

3. 3

   Put small bits of butter here and there over meat, set in oven and baste frequently until done.

4. 4

   Serve with currant jelly.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 33. The excerpt below is the record exactly as published.

Roast Venison. — Take a leg of well-kept venison, wipe thoroughly, rub a little salt over it, dredge with flour. Place it in dripping pan with ragged piece you have cut off, and a little water. Put small bits of butter

Cook this with the app: pantry check, scaling, and the assistant.