Venison Roast
From Standard Paper-Bag Cookery, 1912
Serve very hot with red or black currant jelly.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 26. The excerpt below is the record exactly as published.
For roasting, the saddle is best. As the meat is naturally dry, it must be well larded with strips of firm fat pork. Sprinkle with salt and pepper and rub over with pork drippings. Put in large well greased bag, add two glasses of port or claret
Cook this with the app: pantry check, scaling, and the assistant.