Venison Sauce
From Paper-bag cookery, 1911
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 21. The excerpt below is the record exactly as published.
Venison Sauce. — The natural juice from the cooking is strained into a stew-pan. Take off all fatty matter. It can be thickened with a little flour, cornstarch, or arrowroot, by mixing a teaspoonful of either with one glass of port wine, sherry, Madeira, stock, or water
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