Venison Cutlets a la Minute
From A second Dudley book of cookery and other recipes, 1914
Serve with currant jelly.
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 94. The excerpt below is the record exactly as published.
VENISON CUTLETS A LA MINUTE T 1 1AKE a neck of tender venison, trim some cutlets, leaving the fat neatly trimmed on the cutlet bone. Place on the fire some clear butter, and allow it to get hot. Fry each cutlet quickly in this a nice brown colour. Remove on to a dish, and add to the pan in which they were cooked, two tablespoonfuls of rich brown sauce (made from vension or other meat). Allow this to boil. Dish the cutlets on a border of mashed potato
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