Venison Cutlets
From Scientific cooking with scientific methods, 1911
Serves 1
Presentation is key for this dish.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 62. The excerpt below is the record exactly as published.
Venison Cutlets. The cutlet is cut from the loin of the venison. They are trimmed into shape and egged and crumbed, and sauted in butter. Served with wine sauce with olives
Cook this with the app: pantry check, scaling, and the assistant.