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Venison Stew
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 53. The excerpt below is the record exactly as published.
Venison Stew. Cut a nice dishful of slices from a haunch of venison and put them in a stewpan, with one cucumber pickle cut up, one glass of currant jelly, two ounces of butter (or a table-spoonful), a little pepper and salt, and one table- spoonful of flour
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