Venison Baden-Baden
From The Samaritan cookery book, 1903
Recipe by Lady Margaret Stuart.
Presented as published in 1903. 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 Samaritan cookery book (1903) by E. P. Watson, page 85. The excerpt below is the record exactly as published.
VENISON BADEN-BADEN. Lard with larding needles, and put in marinade for 24 hours, a haunch or leg of venison. Whilst roasting, it must be basted with' sherry. When it is well cooked, glaze it, — that is to say, let it colour. Pass through a fine sieve stewed winter apples, which you will serve with a currant sauce, or sauce “ poivra
Cook this with the app: pantry check, scaling, and the assistant.