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Venison Steak
From The national course in home economics, 1917
Serves 1
Recipe by L. C. Mellen.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 140. The excerpt below is the record exactly as published.
VENISON STEAK. Have a steak of venison cut quite thin. Take one-quarter of a pound of butter, one-half glass of currant jelly, one glassful of sherry, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.