Venison
From Some simple Sunday suppers, 1895
A delicious way of serving venison.
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 13. The excerpt below is the record exactly as published.
Venison. — A small venison steak; butter, size of a walnut; salt and pepper; one wineglass of sherry; one-half glass currant jelly
Cook this with the app: pantry check, scaling, and the assistant.