The Boston cooking-school cook book

by Fannie Merritt Farmer

Venison Steaks, Sautéd, Cumberland Sauce

Cut venison steaks in circular pieces and use trimmings for the making of stock. Sauté steaks in hot buttered frying-pan and serve with

Cumberland Sauce. Soak two tablespoons citron, cut in julienne-shaped pieces, two tablespoons glacéd cherries, and one tablespoon Sultana raisins, in Port wine for several hours. Drain and cook fruit five minutes in one-third cup Port wine. Add one-half tumbler currant jelly, and, as soon as jelly is dissolved, add one and one-third cups Brown Sauce, and two tablespoons shredded almonds.