Venison with Gooseberry Jelly
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 78. The excerpt below is the record exactly as published.
VENISON WITH GOOSEBERRY JELLY Put one venison steak through a mincer. Add the yolks of three eggs, salt, pepper and dry mustard to taste. Form into balls. Roll in flour and saute in hot butter
Cook this with the app: pantry check, scaling, and the assistant.