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Stewed Venison
From Soyer's standard cookery, 1912
Serves 7
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 81. The excerpt below is the record exactly as published.
Stewed Venison. Take about four pounds of haunch of venison, and brown it thoroughly in butter. Place it in an earthenware cooking pot or stewpan with a cupful of clear stock and claret, a spoonful of sugar, a little cinnamon, some parsley, pepper and salt. After cooking for an hour, add two dozen well-soaked French plums
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