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.
ROASTED RABBIT.
100. Cut off the head, open and wash it clean, and fill it with a dressing made of bread crumbs, some onions finely chopped, pepper, salt, a little powdered mace, and as much butter as will cause the crumbs to adhere together; sew the rabbit up after the dressing is in, put it on a spit before the fire, and baste it with butter, whilst it is roasting. Or it may be put in a pan with a little water, and baked.
Make a gravy of a gill of water, an ounce of butter, an onion finely chopped, pepper, salt and mace to the taste.
Wine may be added, if preferred.
BAKED RABBIT PIE.
101. Cut a rabbit in pieces, wash it, and season it with salt and pepper. Nearly cover it with cold water, and stew it till it is tender, then add three ounces of butter rolled in flour. If it should not be seasoned sufficiently, add more pepper, as rabbits require more seasoning than many other kinds of meat.
Make a paste, butter your pie dish, and line the sides. Place the pieces of rabbit in the dish, and add just enough of the gravy to keep it from burning, then cover it with a lid of paste, leave an opening on the top, which may be ornamented with strips of paste, and bake it. It should be served in the dish it is baked in. Keep the remainder of the gravy hot, but do not let it boil or simmer, serve it in a gravy boat, or fill the pie with the gravy just before it is sent to the table.