Venison in a Chafing Dish
From Delicate dishes, 1896
Presented as published in 1896. 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 Delicate dishes (1896), page 39. The excerpt below is the record exactly as published.
VENISON IN A CHAFING DISH. One coffee cup of claret; when hot add i dessert- spoonful of butter, i coffee cup of sherry, i tablespoon- ful of currant jelly, i dessertspoonful of Worcestershire sauce, a shake of red pepper
Cook this with the app: pantry check, scaling, and the assistant.