Venison Cutlets
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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 Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 34. The excerpt below is the record exactly as published.
Venison Cutlets. Trim the cutlets the same as you would mutton cutlets, melt a little butter on a plate, dip each cutlet in the butter, and dust them slightly with flour, then in beaten egg, and roll them in bread- crumbs. Fry them in hot lard for ten minutes
Cook this with the app: pantry check, scaling, and the assistant.