Roasted Fawn
From Cassell's dictionary of cookery, 1892
Serves 4
Time to roast fawn: 1.5 hours; to simmer gravy: 5 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 510. The excerpt below is the record exactly as published.
a small fawn may be roasted whole, larded, stuffed, and trussed like a hare. Cover with a buttered paper, and baste until half done, then remove the larding and paper to dredge and baste till quite done. Serve with a sauce as follows : — Take half a pint of mutton gravy, and simmer any of the venison trim- mings in it; strain, and add a small pot of currant jelly, a table-spoonfiil of powdered sugar, and a large glass of port or claret
Cook this with the app: pantry check, scaling, and the assistant.