gluten-freedairy-freenut-freeegg-freesoy-free

Sauce for Venison

Name: Sauce for Venison
Yield: 6 servings
Ingredients: one glass of Claret; one glass of water; one glass of vinegar; an onion stuck with cloves; salt and pepper, of each a salt-spoonful; salt and pepper, of each a salt-spoonful; a few anchovies

From Virginia Cookery-book, 1884

Serves 6

Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.

Sauce for Venison. Claret, water, and vinegar, of each one glass ; an onion stuck with cloves, a few anchovies, salt and pepper, of each a salt-spoonful

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