Venison Collops
From A second Dudley book of cookery and other recipes, 1914
The mince should be thick and firm.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 98. The excerpt below is the record exactly as published.
VENISON COLLOPS riWKE one pound of raw venison cut from the loin and free it from fat and sinew. Mince it and place it in a stewpan with three ounces of butter and one large onion cut in four pieces and wet with a pint of good light stock, either made from venison or any stock there may be at hand. Season well with salt
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