VENISON CHOPS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (1)
  1. Cut the chops about an inch thick, from the end of the haunch or the best end of the neck, flatten them a little with a cutlet bat.
Original Text
VENISON CHOPS CUT the chops about an inch thick, from the end of the haunch or the best end of the neck, flatten them a little with a cutlet bat,
Notes
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