Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Venison | 100g cooked | 158 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 cups stale bread
- 1 teaspoon salt
- 4 teaspoon pepper
- 1 teaspoon of salt in the pan
- 2 tablespoons of tioui lo the fat in the pan in which it was roasted
- 1 tablespoon of currant jelly
- one liour
- 59 saddle of venison avipe the venison well
- ten min- utes at first
- half done
- salt
- black pepper
- pepper
Directions
Make a stuffing from 2 cups stale bread, V^ pound of salt pork, chopped fine, 1 teaspoon salt, i/4 teaspoon pepper; mix well together; stuff the body of the bird ; truss ; place in baking pan ; cover the breast Avith thin slices of fat pork; put i/o cup of water in pan and bake in a quick oven fifteen minutes to every pound ; after one liour, cool the oven slightly; put 1 teaspoon of salt in the pan, and baste with melted butter every ten minutes at first, afterwards with its own gravy. Mrs Rorer,
POULTRY AND GAME. 59
SADDLE OF VENISON
AVipe the venison well with a towel dipped in Avai'm water: lai-d thickly with salt pork; place on a rack in dripi)ing pan and roast in hot oven fifteen minutes to every pound, basting every ten min- utes at first with melted butter and afterwards with its own drip- lyings ; when half done, season with ] teasi)oon salt and a few dashes of black pepper; add 2 tablespoons of tioui lo the fat in the pan in which it was roasted; stir until brown: add 1 pt. good stock; stir constantly until it boils : take from fire : add salt and pepper to taste, and 1 tablespoon of currant jelly and water cress; cover with I'Uttered paper while roasting to prevent juice drying out. The shoulder may be roasted the same way.