Venison Steaks, Fried
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost of venison, very uncertain.
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 2210. The excerpt below is the record exactly as published.
a table-spoonful of red-currant jelly and a glass- ful of port or claret, and serve very hot. Cut some stale bread into dice, fry these in hot fat, drain them on a sieve before the fire, and send them to table with the soup. If there be any meat left on the bones, it may be cut up, and either stewed and rubbed through a sieve or pounded to a pulp and stirred into the soup. Time, foui- to five hours. 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, or, as a .substitute, boiling stock or water, and a little pepper and salt. Turn the broiled steaks in the sauce once or twice, and serve very hot. By way of variety, the butter only may be put into the dish under the steaks, and stewed mush- rooms may be served with the venison ; or thin shces of lemon may be laid on the steaks for the last two or three minutes that they are being broiled, and then served with them. Time, from twenty to twenty-five minutes to broil the steaks. Probable cost of venison, very un- certain. Venison Steaks, Pried. — Cut some steaks half an inch thick from a leg or loin of venison, season with pepper and salt, dip them in flour, and put them in the frying-pan with some hot fat. Keep them covered till they are brightly browned on one side, then take off the cover, turn them, and let them brown quickly upon the other. Be careful that they are not overdone. Pom- a wine-glassful of boil- ing stock or water into the pan, add a table- spoonful of red-currant jelly and a glassful of port or claret
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Cook this with the app: pantry check, scaling, and the assistant.