Venison Steaks

Ingredients

• heat ^ of a lb. of butter
• season the steaks with salt
• and pepper
• dip them in wheat flour or rolled cracker crumbs
• Dredge a large tablespoon of flour
• put in a teacup of boiling water
• a teaspoon of currant jelly

Method

1. 1

   Cut venison steaks in suitable pieces for serving; heat 0.5 lb of butter in your frying-pan; season the steaks with salt and pepper, then dip them in wheat flour or rolled cracker crumbs, and fry them a nice brown on both sides.

2. 2

   When done, set them in the oven with a tin over, to keep them warm, while you prepare gravy.

3. 3

   Dredge a large tablespoon of flour into the butter in the pan, and stir until it is brown, without burning; put in a teacup of boiling water, with a teaspoon of currant jelly dissolved into it.

4. 4

   Stir briskly for a few minutes, then strain the gravy over the meat and serve at once.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 125. The excerpt below is the record exactly as published.

Venison Steaks. — Cut venison steaks in suitable pieces for serving; heat ^ of a lb. of butter in your frying-pan; season the steaks with salt and pepper, then dip them in wheat flour or rolled cracker crumbs, and fry them a nice brown on both sides. When done, set them in the oven with a tin over, to keep them warm, while you pre- pare gravy, as follows: Dredge a large tablespoon of flour into the butter in the pan, and stir until it is brown, without burning; put in a teacup of boiling water, with a teaspoon of currant jelly

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