Venison Sauce
From Camp cookery (Kephart), 1910
Currant jelly alone goes well with venison.
Presented as published in 1910. 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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 31. The excerpt below is the record exactly as published.
Venison Sauce. — Stir together one tablespoonful of butter with a teaspoonful of mustard and three 64j camp cookery. tablespoonfuls of jelly (preferably currant). When these are well blended^, add three table- spoonfuls of vinegar, some grated nutmeg, and a dash of Cayenne pepper. Heat together. When the sauce boils add three tablespoonfuls chopped pickles
Cook this with the app: pantry check, scaling, and the assistant.