Venison Steaks, Fried
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, Fried. “ Wash two steaks ; season with salt, black and red pepper mixed, and fry a light brown on both sides. When done, place them on a dish, and dredge into the pan one dessertspoonful of browned flour, to which add gradually one cupful of boiling water ; stir well, and season to taste. Garnish the top of each with currant-jelly
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