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Venison in a Cliafing Dish

From The Picayune Creole cook book (1922).

Source and licence

From The Picayune Creole cook book (1922), printed page 119, digitised by the Internet Archive: https://archive.org/details/picayunecreolec00unkngoog

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

United States. Associated with United States by the book is about Creole cookery; the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Ohevreuil au Richaud.
  2. 8 or 10 Slices of Venison.
  3. 2 Tablespoonfuls of Butter.
  4. 1 Tablespoonful of Currant Jelly.
  5. 1 Tablespoonful of Water.
  6. Salt and Pepper to Taste.
  7. This is a most delicious way of preparing Venison.
  8. The old Creoles use.
  9. If a chaflng dish Is not available, a little alcohol lamp and a frying pan.
  10. Slice the Venison very thin In pieces about two Inches long and one Inch wide, and about the thickness of a sliver dollar.
  11. Have the chaflng dish on the dining table.
  12. The pan must be very hot.
  13. The meat must be well seasoned with salt and pepper, and ready to put Into the pan.
  14. Put a tablespoonful of butter Into the dish.
  15. Let it get very hot, without burning.
  16. Put the slices of Venison In the dish.
  17. In one minute turn them over.
  18. Take a tablespoonful of melted butter, and blend well with a tablespoonful of Currant Jelly and a tablespoonful of water.
  19. Spread this over the cooking Venison.
  20. Turn again.
  21. Let It cook for five minutes only, and serve very hot.
  22. This Is one of the finest oldfashioned Creole dishes, and Is good for breakfast, luncheon or supper.
  23. Bear In uAnd that to be delicious it must be made at the table, as it will lose half its flavor If brought from the kitchen to the table.