Venison, Marinaded and Baked
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake the venison is one and three-quarters to two hours.
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 2203. The excerpt below is the record exactly as published.
Venison, Marinaded and Baked.— Take a shoulder of venison, bone and flatten it, lay it in a deep dish with a pint of vinegar, half a pint of oil, a sliced onion, a bunch of sweet herbs, the grated rind of a Seville orange, a pinch of grated nutmeg, and a little pepper, salt, and powdered sugar. A glassful of white wine
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