Venison

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 120 min Total: 120 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Melt an ounce of butter or dripping in a baking tin.
  2. When hot, lay in it about three pounds of venison that is not too fat.
  3. Bake in a fairly quick oven for two hours, basting it from time to time with the butter out of the tin.
  4. Make the gravy as for beef.
  5. Serve with red currant jelly.
Original Text
Venison Melt an ounce of butter or dripping in a baking tin and when hot lay in it about three pounds of venison not too fat. Bake in a fairly quick oven[Pg 100] for two hours, basting it from time to time with the butter out of the tin. Make the gravy as for beef. Serve with red currant jelly.
Notes
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