Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Venison Cutlets with Apples
  Shredded Ham with Currant Jelly Sauce Mutton with Currant Jelly Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Venison Cutlets with Apples

Wipe, core, and cut four apples in one-fourth inch slices. Sprinkle with powdered sugar, and add one-third cup Port wine; cover, and let stand thirty minutes. Drain, and sauté in butter. Cut a slice of venison one-half inch thick in cutlets. Sprinkle with salt and pepper, and cook three or four minutes in a hot chafing-dish, using just enough butter to prevent sticking. Remove from dish; then melt three tablespoons butter, add wine drained from apples, and twelve candied cherries cut in halves. Reheat cutlets in sauce, and serve with apples.


CONTENTS · BIBLIOGRAPHIC RECORD
  Shredded Ham with Currant Jelly Sauce Mutton with Currant Jelly Sauce  
 
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