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Venison Ham
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 449. The excerpt below is the record exactly as published.
VENISON HAM. Trim the ham nicely and lard with thin slices of bacon, then soak five or six hours in the following pickle : One-half cup of olive oil, salt, spices, thyme, one onion cut in slices and one or two glasses of wine
Cook this with the app: pantry check, scaling, and the assistant.