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Saddle of Venison, Larded and Roasted
From Miss Parloa's kitchen companion, 1887
Serves 8
Cooking time is 1 hour and 15 minutes for very rare, or 1 hour and 30 minutes for moderately rare.
Presented as published in 1887. 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
Nutrition per serving
4Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories3.8 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.7 mg
Sodium1.6 mg
Potassium9.9 mg
Calcium0.2 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus6.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Caffeine0 mg
Water2.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 156. The excerpt below is the record exactly as published.
Saddle of Venison, Larded and Roasted. Cut the flanks from a saddle of venison, and wipe the meat with a damp towel, being careful to remove all the hairs. Lard it. Dredge generously with salt and lightly with pepper; also rub soft butter over the top of the saddle, and dredge thickly with flour
Cook this with the app: pantry check, scaling, and the assistant.