Venison Cutlets, Broiled
From Cassell's dictionary of cookery, 1892
Serves 1
Time to broil is about twenty to twenty-five minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2199. The excerpt below is the record exactly as published.
Venison Cutlets. Broiled.— Cut the cutlets an inch thick from a fine, well-hung neck of venison. Trim them neatly without depriving them of their fat. Pepper and salt them, and lay them wpon the bars of a gridiron over a clear, gentle fire. Tura them every two^ minutes to keep in the gravy. Serve on--^ very hot dish with a small slice of butter
Cook this with the app: pantry check, scaling, and the assistant.