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Venison Steaks, Broiled

Cut the steaks an inch thick from the leg or the loin of venison. Make the gridiron hot, rub the bars with a little suet, and place the steaks upon it over a clear fire. Turn them every two minutes to preserve the gravy. Make the steak dish very hot; put on it for each pound of venison an ounce of butter, a table-spoonful of liquid red currant jelly, a table-spoonful of wine, or, as a substitute, boiling stock or water, and a little pepper and salt. Turn the broiled steaks in the sauce once or twice, and serve very hot. By way of variety the butter only may be put into the dish under the steaks, and stewed mushrooms may be served with the venison; or thin slices of lemon may be laid on the steaks for the last two or three minutes that they are being broiled, and then served with them. Time, from twenty to twenty-five minutes to broil the steaks. Probable cost of venison, very uncertain.