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Venison Collops, Scotch

Take in slices from the neck or lion as much venison as may be required. Trim neatly, and put them aside. Put the bones and trimmings into a saucepan, cover either with cold stock or water, and let them stew gently till the gravy becomes strong and good. Strain it, thicken with brown thickening, clear it from fat, and season with salt, cayenne, and a small pinch of grated nutmeg. Flavour with strained lemon-juice and a glassful of claret, to which may be added, if liked, a few drops of tarragon, chilli, or shallot vinegar. Fry the collops in butter, dish them, and pour the gravy over. By way of variety, vinegar and a small lump of sugar may be stirred into the gravy in the dish, and red currant jelly dissolved in the gravy in the tureen. Time, about two hours to draw the gravy from the bones. Probable cost of venison, very uncertain.