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Venison Steaks, Fried

Cut some steaks half an inch thick from a leg or loin of venison, season with pepper and salt, dip them in flour, and put them in the frying-pan with some hot fat. Cover with a plate or lid till they are brightly browned on one side, then take off the cover, turn them, and let them brown quickly upon the other. Be careful that they are not overdone. Pour a wine-glassful of boiling stock or water into the pan, add a table-spoonful of red currant jelly and a glassful of port or claret, if liked; stir the sauce over the fire for a few minutes, and serve very hot. Probable cost of venison, very uncertain.