Venison Gravy
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 388. The excerpt below is the record exactly as published.
Venison Oravy, — ^Brown trimmings of venison in a little butter or fat over brisk fire and put with them three or four mutton shank bones and pint water ; simmer gently two hours, skim^ strain, add two teaspoons walnut or any catsup, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.