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Shoulder of Venison Larded
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Illustrated in the chapter on Carving.
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
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 Corson's practical American cookery and household management (1885) by Juliet Corson, page 191. The excerpt below is the record exactly as published.
SHOULDER OF VENISON LARDED. Bone and stuff a shoulder of venison, according to the directions given in any of the recipes for forcemeats. Lard it, and either roast or bake it, protecting the lardobns with several thicknesses of buttered paper ; if the meat is basted while it is being cooked, take care not to baste the larded part, because that would soften the lardoons. When the venison is nearly done, season it with salt and cayenne, remove the buttered paper, brown the lardoons, and then remove the strings used to confine the stuffing, and serve the venison hot, with currant-jelly
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