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Venison Steak
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 78. The excerpt below is the record exactly as published.
VENISON STEAK. Heat the gridiron over a clear, hot fire. Butter the bars before putting on the steaks. Broil rapidly, turning often in order to keep in the juices. Have a warm dish at hand, with a spoonful of butter incited to dip your steaks in when done ; salt and pepper ; cover to keep warm ; then heat a little claret, add a few spoonfuls of currant jelly
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