gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Venison in Chafing-Dish
From Miss Corson's practical American cookery and household management, 1885
Serves 2
This dish can be prepared at the table.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 167. The excerpt below is the record exactly as published.
VENISON IN CHAFING-DISH. Use small slices of venison about a quarter of an inch thick. Put into a chafing-dish butter and currant-jelly in equal parts, enough to cover the bottom of the dish. Season the venison with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.