Name: Broiled Venison
Ingredients: a piece of bacon over

Broiled Venison

Ingredients

a piece of bacon over

Directions

Cut thin slices, mix stale crumbs of bread with pepper and salt, egg the slices, and dip into the seasoned bread; broil over a clear fire. Serve with a gravy sauce.
Tie the legs, skin the head and neck, turn the beak under the wing and tie it, tie a piece of bacon over it, and immerse in hot fat for two or three minutes. Serve on toast. Or split them through the back and broil, basting with butter and serving on toast. They may also be roasted whole before the fire for fifteen or twenty minutes.
506 ICES AND ICE CREAMS.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.