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Neck and Shoulder of Venison
Season and roast the same as mutton and serve with currant jelly.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Poultry and Game › Neck and Shoulder of Venison
Season and roast the same as mutton and serve with currant jelly.