gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Venison Chops
From The Toronto Cook Book, 1915
Serves 1
Serve all dishes very hot.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 142. The excerpt below is the record exactly as published.
Venison Chops Wipe the chops and trim off the superfluous fat. When everything else is ready, dip them in hot melted butter and broil quickly, or cook them in a pan of hot butter. They are usually preferred rare. Serve with melted currant jelly
Cook this with the app: pantry check, scaling, and the assistant.