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Venison Steaks, with Bacon

Take the desired number of steaks, and partly cook them in a frying-pan. Then put a slice of bacon, cut to size, on each side, and when the bacon is cooked and browned the steaks are ready to be served. They are usually served with a bread sauce made with stock or gravy in place of milk, and rather highly flavoured with cayenne, mace, and cinnamon. Cranberry jelly should also be served as an adjunct.