Venison

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (3)
  1. Choose venison based on the fat. Young venison has thick, bright, and clear fat with smooth, close clefts. Old venison has wide and tough clefts.
  2. To check for freshness, insert a knife into the haunches and shoulders. Judge the meat's newness or staleness by its scent (sweet or rank).
  3. Avoid venison that looks greenish or has a very black appearance, as it may be tainted.
Original Text
Venison. YOUR choice of venison must be, in a great measure, directed by the fat. If the fat is thick, bright and clear, the clefts smooth and close, it is young; but if the cleft is very wide and tough, it shews it to be old. Venison will first change at the haunches and shoulders; in order to know which run a knife into those parts, and you will be able to judge of its newness or staleness by its sweet or rank scent. If it looks greenish, or is inclined to have a very black appearance, depend upon it is tainted.
Notes
—