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Venison Steaks, Broiled
From Cookery for every household, 1914
Serves 2
Fried potatoes should be served separately.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 480. The excerpt below is the record exactly as published.
Venison Steaks, Broiled Choose the steaks from the leg if possible, and have them cut from £ to 1 inch in thickness. Trim them neatly, and make them a convenient size for serving. If there is any doubt as to the veni- son being tender, soak the steaks in a little salad oil and lemon juice for an hour or so before cook- ing, and then drain. In any case, coat them on both sides with salad oil, and then do not cook them until the last minute, as a venison steak is utterly spoilt if it has to be kept hot, the meat becoming tough and almost uneatable. Broil them in the usual way (see p. 208), turning them often, and allow rather longer than for a beef -steak. When ready, lift on to a very hot dish, season with pepper and salt, and put a good pat of maitre d’hotel butter
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