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Venison, Cold, Stewed

Take the remains of cold cooked venison; cut the meat into neat slices, and put these aside. Put the bones and trimmings into a saucepan, pour over them as much strong unseasoned stock (or, failing this, water) as will cover them, and add a bunch of sweet herbs, a little grated nutmeg, and pepper and salt. Let them simmer till the gravy is good. Strain it, thicken with a small lump of brown thickening, and put it by the side of the fire to throw up its grease. Skim it, and add a spoonful of ketchup, a spoonful of red currant jelly, and a glassful of claret. Put the slices of venison into the sauce, and let them get thoroughly hot without boiling. Squeeze the juice of a lemon into the gravy. Put the meat on a dish, pour the gravy over, and garnish with sliced lemon. The remains of cold cooked venison may be converted into an excellent stew soup. Time to stew the bones, about two hours. Probable cost of venison, very uncertain.