Venison Cutlets, Stewed
From Cassell's dictionary of cookery, 1892
Serves 2
Time to stew is about twenty 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, Stewed.— Take the cutlets from the neck an inch thick. Dissolve a slice of fresh butter in a stewpan, put in the cutlets, and let them remain until they are lightly and equally browned on both sides. Pour over them as much good beef stock as wiU barely cover them, and add half a tumbler- ful of port or claret, a table-spoonful of vinegar, a small spoonful of brown thickening, and a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.