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Venison Collops

Take any remains of roast venison, clear them of skin and vein, mince very finely, and mix them with a third as much of minced bacon, a beaten egg or two, a handful of crumbs, salt, pepper, and a little herb seasoning, if liked. Mix these ingredients thoroughly, form apple-sized balls; flatten and dip them in egg, and crumb them or dip them in warmed butter, and then fry of a nice pale brown.