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Venison Cutlets, Stewed

Take the cutlets from the neck, an inch thick. Dissolve a slice of fresh butter in a stewpan, put in the cutlets, and let them remain until they are lightly and equally browned on both sides. Pour over them as much good beef stock as will barely cover them, and add half a tumblerful of port or claret, a table-spoonful of vinegar, a small spoonful of brown thickening, and a little pepper and salt. Stew the cutlets gently till tender, and skim and strain the gravy. Put the cutlets on a dish, pour the gravy over, and serve very hot. Time to stew the cutlets, twenty minutes. Probable cost of venison, very uncertain.