Venison Steaks, Broiled
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 20 to 25 minutes to broil.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2211. The excerpt below is the record exactly as published.
Venison Steaks, Broiled. —Cut the steaks an inch thick from the leg or the loin of venison. Make the gridiron hot, rub the bars with a little suet, and place the steaks upon it over a clear fire. Turn them every two minutes to preserve the gravy. Make the steak dish very hot ; put on it for each pound of venison an ounce of butter, a table-sjioonful of liquid red- currant jelly, a table-spoonful of wine
Cook this with the app: pantry check, scaling, and the assistant.