Photo: Anna Pelzer
Ingredients
- one pound of cold
- two bunches of water cress
- two glasses of bar-le-duc jelly
Directions
1
Chop one pound of cold, cooked venison, and mix with two glasses of Bar-le-Duc jelly. Wash two bunches of water cress and lay it around the platter. Place the meat and jelly in the center, and pour over the French dressing.
2
_I have often gathered wholesome herbs, which I boiled, or ate as salads with my bread._
3
--+Swift.+
By Olive M. Hulse ·
Recipe sourced from
gutenberg