Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
108
Calories
0g
Protein
12g
Fat
2g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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
- two tablespoonfuls of currant jelly melted
- a piece of butter
- salt
- pepper
Directions
1
Venison steaks should be broiled over a clear fire, turning often. It requires more cooking than beef. When sufficiently done, season with salt and pepper, pour over two tablespoonfuls of currant jelly melted with a piece of butter. Serve hot on hot plates.
2
Delicious steaks, corresponding to the shape of mutton chops, are cut from the loin.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg