Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoon currant jelly
- one teaspoon chopped parsley
- one cup cream
- two large tablespoons of butter
- half done
- one tablespoon
- parsley
- salt
- pepper
Directions
Prepare the venison in thin slices. Put into the chafing dish two large tablespoons of butter. When hot (boiling point) put in the venison. Cook until half done, and add one tablespoon currant jelly, one tablespoon (scant) Worcestershire sauce, one teaspoon chopped parsley, with salt and pepper to taste, and lastly one cup cream. Cover closely and cook until venison is done — eight or ten minutes. The "soy" is dependent for its deliciousness upon the proper quantities of jelly and Worces- tershire sauce. Stir often and serve on very hot plates with bits of toast cut in strips.
Mrs. C C. Carpenter.