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VENISON, HASHED (another way)

The venison should be warmed in its own gravy, or in some made without seasoning, and only made hot, not quite boiled. If there is no fat left, cut some slices of mutton fat; set it on the fire with a little port wine and sugar, simmer till almost dry, then put it to the hash, and it will eat as well as the fat of venison.