879. Venison Steak, Broiled.
—Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks; pare and flatten them nicely. Put them on a plate to season with a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg, and one tablespoonful of oil. Roll them in well, and put them to broil for five minutes on each side. Dress on a hot dish, and spread a gill of maître-d’hôtel butter ([No. 145]) over; decorate the dish with a little watercress, and serve.
All venison steaks are prepared the same way, only served with different sauces and garnishings.
880. Venison Steak, Londonderry Sauce.
—To be prepared the same as for the above ([No. 879]). Cut into Julienne-shaped pieces half an ounce of citron, also the zest of half a small, sound lemon cut in the same way. Place them in a saucepan with a glassful of good port wine; cook for two or three minutes at most. Add now a gill of currant jelly, stir all well together until the jelly is thoroughly dissolved, add just a little Cayenne pepper, but no more than the equivalent of the third of a saltspoonful. Allow to come to a boil. Pour the sauce on the hot serving-dish, place the steaks one overlapping another, and serve very hot.
881. Venison Steak, Colbert Sauce.
—Proceed the same as for [No. 879], serving with half a pint of hot Colbert sauce ([No. 190]).
882. Venison Steak, Purée of Chestnuts.
—The same as for [No. 879], serving with half a pint of purée of chestnuts ([No. 131]).