Venison Soy for the Chafing Dish

Ingredients

• two large tablespoons of butter
• Prepare the venison in thin slices
• one tablespoon currant jelly
• one tablespoon (scant) Worcestershire sauce
• one teaspoon chopped parsley
• salt
• pepper
• one cup cream

Method

1. 1

   Melt butter in a chafing dish, add venison and cook until half done.

2. 2

   Stir in jelly, Worcestershire sauce, parsley, salt, pepper, and cream.

3. 3

   Cover and cook until venison is done, about eight to ten minutes.

4. 4

   Serve on hot plates with toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 54. The excerpt below is the record exactly as published.

vfnison soy” for thf chafing dish. Prepare the venison in thin slices. Put into the chafing dish two large tablespoons of butter. When hot (boiling point) put in the venison. Cook until half done, and add one tablespoon currant jelly, one tablespoon (scant) Worcestershire sauce, one teaspoon chopped parsley, with salt and pepper to taste, and lastly one cup cream

Cook this with the app: pantry check, scaling, and the assistant.