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Venison Fry

Cleanse the fry, and cut it into neat slices about half an inch thick. Season these with pepper and salt, dredge flour upon them, and fry in hot fat till they are brightly browned and sufficiently cooked. Drain them, put them round a hot dish, place fried parsley in the centre, and send highly-seasoned brown gravy to table in a tureen. Red currant jelly may be served as an accompaniment. Venison fry consists of the liver, heart, skirts, melt, etc. Probable cost, very uncertain.