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Venison, Gravy For

A strong, unflavoured gravy, seasoned with salt only, is generally served with venison. It may be made as follows. Take the trimmings of the venison; or, failing these, a pound or two of the scrag end of a neck of mutton cut into chops. Fry these till they are brightly browned on both sides. Pour over them a quart of boiling water, and let the gravy simmer gently till it is reduced one-half. Skim as required, and season with salt. Let it get cold, free it entirely from fat, and serve in a tureen. The meat on the mutton bones may be potted and used as a breakfast relish. For sauces to serve with venison, see VENISON, SAUCES FOR. Probable cost, very uncertain.