1 tablespoon butter
¼ cup soft stale bread crumbs soaked in some of the celery water and wrung in cheese-cloth
Yolk 1 egg
Mix ingredients in order given.
Broiled Venison Steak
Follow recipe for Broiled Beefsteak. Serve with Maître d’Hôtel Butter. Venison should always be cooked rare.
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.