Cut in tolerably thick slices. Put in an oven with two spoonfuls of water and a piece of lard. Cook till nearly done, then pour off the gravy and baste it well with a large spoonful of butter, pepper, and salt.
Stewed Venison.
Slice cold venison in a chafing dish and add—
A cup of water.
A small teacup of red wine.
A small teacup of currant jelly.
A tablespoonful of butter.
A teaspoonful of made mustard.
A little yellow pickle.
A little chopped celery.