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Venison Collops, Minced

Mince finely a pound of venison taken from the neck or loin, and season with pepper, salt, and pounded mace. Dissolve an ounce and a half of butter in a saucepan over the fire, stir a dessert-spoonful of flour into it, and when it is quite smooth add a large tea-spoonful of chopped parsley, a pinch of powdered sweet herbs, and a little pepper and salt. A small onion chopped small, or a particle of garlic, may be stirred in also when the flavour is liked. Keep beating the paste over the fire till it is lightly browned, then stir in the minced venison, and keep tossing it lightly with a fork till it is quite hot. Moisten gradually with half a cupful of stock, and let the collops simmer for ten minutes. Ketchup, port, tarragon vinegar, lemon-juice, or basil wine may be added if liked. Probable cost of venison, very uncertain, varying with the supply.