Venison Steak Cooked in the Chafing-dish

Ingredients

• a pound and a half of venison
• two table-spoonfuls of butter
• one teaspoonful of salt
• one teaspoonful of lemon juice
• one-tenth of a teaspoonful of cayenne
• one table-spoonful of currant jelly

Method

1. 1

   In a chafing-dish, melt butter with salt, lemon juice, cayenne, and currant jelly.

2. 2

   Add venison slices and cook for five minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 156. The excerpt below is the record exactly as published.

one teaspoonful of lemon juice, and a slight seasoning of salt and pepper into a chafing-dish. Light the lamp, and as soon as the mixture begins to boil, put in the steaks. Cook for six minutes, turning frequently. This cooking is, of course, to be done at the table. Slices of cold venison are nice if warmed in a chafing- dish and served with the gravy or sauce left from a pre- vious meal. Cold roast venison may be warmed and served with a brown sauce or curry sauce, or as hash on VARIOUS MODES OF COOKING MEAT. 299 toast. Still another way of serving is to cut it into thick slices, make incisions in these slices and fill them with a thin coating of mixed mustard and olive oil, dip the slices into melted butter and dredge lightly with flour, broil for five minutes over a hot fire, and serve with butter on a hot dish. Venison Steak Cooked in the Chafing-dish. This is one of the most appetizing modes of preparing venison. Being cooked on the table, it is transferred without loss of heat or flavor to the plate of the guest from the dish in wljich it was cooked. Slices of rare venison, cut from a cold roast, are particularly nice cooked in this manner. Use a pound and a half of venison, cut in small slices not thicker than half an inch. Put in the chafing-dish two table-spoonfuls of butter, one teaspoonful of salt, one of lemon juice, one-tenth of a teaspoonful of cayenne, and one table-spoonful of currant jelly

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