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VENISON, GRAVY FOR (another way)

Take the scrag end of a neck of mutton, half a pound of liver, the venison trimmings, and a kidney. Cut the meat into small pieces, and fry these in butter till they are slightly browned. Put them into a saucepan, pour the contents of the frying-pan over them, and add a pint and a half of water and a few peppercorns. Cover the saucepan closely, and stew its contents gently till the gravy is strong and good. Stir occasionally. Strain it into a bowl, and when cold entirely remove the fat. Before serving, boil it, season with salt, add a table-spoonful of port and a little sugar browning, and send the gravy to table in a tureen. Strong, unflavoured gravy is usually served with venison, together with venison sauce. If, however, it is preferred that the gravy should be slightly flavoured, then stew a sliced carrot, a minced shallot, a clove, and a bay-leaf with the other ingredients. When the liver and kidney cannot be procured, three or four mutton chops from the lion may be used instead. The meat may afterwards be potted or made into rissoles. Time to stew the gravy, about three hours.