The National Cook Book, 9th ed.

by Hannah Mary Peterson

BEST WAY OF COOKING VENISON.

99. Cut your venison in rather thin slices, pound them, lay them on a dish, and send them to the table.

Have a chafing-dish on the table, lay some of the slices of venison in the pan of the chafing-dish, throw on a little salt, but not so much as for other meat, a lump of butter, and some currant jelly, put the cover on the dish, let it remain a minute or two, take off the cover, turn the slices of meat, place it on again, and in two or three minutes more the venison will be sufficiently cooked. Each person at the table adds pepper to suit the taste. Some prefer venison cooked without currant jelly.