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Venison Cutlets, Broiled

Take the cutlets, an inch thick, from a fine, well-hung neck of venison. Trim them neatly without depriving them of their fat. Pepper and salt them, and lay them upon the bars of a gridiron over a clear, gentle fire. Turn them every two minutes to keep in the gravy. Serve on a very hot dish with a small slice of butter under each. Send stewed mushrooms and baked potatoes to table with the chops. Time to broil the cutlets, from twenty to twenty-five minutes. Probable cost, very uncertain.