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Venison, Oxford John Of

Take some slices of equal size, and half an inch thick, from a well-kept leg, loin, or neck of venison. Season these rather highly with powdered spice, and fry in hot fat till they are brown on both sides. Put them in a stewpan, pour over them in equal measures enough claret and strong brown gravy to cover them, and add a table-spoonful of white wine vinegar, half a tea-spoonful of powdered sugar, and a few fried bread-crumbs. Cover the saucepan closely, and heat the sauce gently till it is close upon the point of boiling. Put the slices of venison on a dish, strain the sauce over, and serve very hot. If liked, the slices may be marinaded for an hour or two in the wine, vinegar, and spice, before being fried. Probable cost of venison, very uncertain.