Home › The Principles of Cookery › Venison, Fried

Venison, Fried

Cut the meat into slices, and make gravy of the bones. Fry the steaks of a light brown, and keep them hot before the fire. Put butter rolled in flour into the pan, and keep stirring it till thick and brown. Put in some finely-powdered sugar, the gravy made of the bones, and some red wine--let the sauce be the thickness of cream--squeeze in a lemon; warm the venison in it, put it in the dish, and pour the sauce over it. Omit the sugar if you choose, and send currant jelly to table with it in a glass.