VENISON FRY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Cut the fry into appropriate-sized pieces.
  2. Season with pepper and salt.
  3. Place them in a gridiron, over a clear fire of moderate heat.
  4. Turn them over every three minutes while on the fire.
  5. When done through with their gravy in them, lift them carefully off the gridiron without spilling the gravy that may be swimming on the surface.
  6. Dish them up with a little rich brown gravy under them.
  7. Serve some currant-jelly or venison sweet sauce (No. 65), separately in a boat.
Original Text
VENISON FRY. CUT the fry into appropriate-sized pieces, season with pepper and salt, place them in a gridiron, over a clear fire of moderate heat; turning them over every three minutes while on the fire; when done through with their gravy in them, lift them carefully off the gridiron without spilling the gravy that may be swimming on the surface, dish them up with a little rich brown gravy under them, and serve some currant-jelly or venison sweet sauce (No. 65), separately in a boat.
Notes
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