Reference > Farmer's Cookbook > POULTRY AND GAME > Venison Steaks, Sautéd, Cumberland Sauce
  Broiled Venison Steak Venison Steak, Chestnut Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Venison Steaks, Sautéd, Cumberland Sauce

Cut venison steaks in circular pieces and use trimmings for the making of stock. Sauté steaks in hot buttered frying-pan and serve with.

Cumberland Sauce. Soak two tablespoons citron, cut in julienne-shaped pieces, two tablespoons glaced cherries, and one tablespoon Sultana raisins, in Port wine for several hours. Drain and cook fruit five minutes in one-third cup Port wine. Add one-half tumbler currant jelly, and, as soon as jelly is dissolved, add one and one-third cups Brown Sauce, and two tablespoons shredded almonds.


CONTENTS · BIBLIOGRAPHIC RECORD
  Broiled Venison Steak Venison Steak, Chestnut Sauce  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors