Venison with Bread-Crumb Coating
From Cassell's dictionary of cookery, 1892
Serves 2
Brown bread is recommended for the coating.
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 2208. The excerpt below is the record exactly as published.
a beaten egg, and on this sprinkle a thick layer of bread-crumbs mixed with a table-spoonful of moist sugar, a tea-spoonful of powdered cin- namon, and half a dozen pounded cloves
Cook this with the app: pantry check, scaling, and the assistant.