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Venison Olives

Cut some slices of ham, lay them on a board or table, and spread over them some very finely minced venison, which has been nicely seasoned, and moistened with a little melted red-currant jelly. Strew a few bread-crumbs over, then roll the olives up securely, and stew them in brown gravy for twenty minutes. Arrange neatly on a dish with little heaps of green peas.