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To Cook Venison
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
This method retains the flavor of the meat.
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 90. The excerpt below is the record exactly as published.
TO COOK VENISON. Boil till tender with sufficient water to keep from burning. When done put in some butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.