VENISON
Put a tablespoonful of butter in a chafing-dish. When it is very hot, lay in a piece of venison steak; let it cook a minute on both sides. Use spoons for turning the meat, so as not to pierce it. When the surfaces are seared, add a glassful of currant jelly, and baste the venison constantly with the liquid jelly until cooked rare. Extinguish the flame, and cut and serve the meat from the chafing-dish.
MUTTON
Lay a slice of mutton cut from the leg into a hot chafing-dish; turn it constantly, using two spoons, until it is cooked rare. Extinguish the flame, and cover the meat with a maître d’hôtel sauce (page [286]). If preferred, spread it with currant jelly or with plum sauce; or prepare it the same as venison, with a little butter, and, instead of jelly, add a half canful of tomatoes, and finish the cooking in the same way. Season with a little onion-juice, pepper, and salt.
BEEF
A small steak can be pan-broiled in the same way. For beef a maître d’hôtel sauce must be used. A Delmonico steak or a small porterhouse steak, with the bones removed, are the best cuts to use.
Any meat cooked in the chafing-dish should have all the fat trimmed off, so that there will be less odor.
WELSH RAREBIT AND GOLDEN BUCK
Receipts for Welsh Rarebit and Golden Buck are given on pages [371] and [372].