Venison Steaks, Broiled
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 31. The excerpt below is the record exactly as published.
VENISON STEAKS, BROILED. from the animal ; cover it thoroughly with a layer of green leaves, and the embers and ashes previously taken from the hole ; allow the head to roast an hour and a half, then remove it, and pull the skin from it; season with salt and pepper. — The Un- rivalled Cook-Book : Mrs. Washington. (By per. Harper & Brothers .) Venison Steaks, Broiled. “Wash and wipe them dry. Put them on the gridiron, over a clear fire, and broil them ; then season with salt and pepper, and baste them with butter. Serve with currant-jelly
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