To Cook a Deer’s Head in Camp
From The universal cookery book, 1887
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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 31. The excerpt below is the record exactly as published.
To Cook a Deer’s Head in Camp. Dig a hole two feet square and one foot deep ; build a fire in it, and allow it to burn to embers ; re- move about half of the remaining coals, throw in the hole a thin layer of green leaves, on top of which put the head in the same condition as when taken 75 76 VENISON STEAKS, BROILED. from the animal ; cover it thoroughly with a layer of green leaves, and the embers and ashes previously taken from the hole ; allow the head to roast an hour and a half, then remove it, and pull the skin from it; season with salt and pepper
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