Name: Venison Steaks
Ingredients: pepper; salt

Venison Steaks

Ingredients

pepper
salt

Directions

Cut them from the neck, season with pepper and salt ; heat the grid- iron hot and grease the bars before laying the steak on ; broil them well ; turn once, taking care to save as much gravy as possible. Serve hot with currant jelly on each piece.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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.