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Stewed Venison

Cut in tolerably thick slices. Put in an oven with two spoonfuls of water and a piece of lard. Cook till nearly done, then pour off gravy and baste it well with a large spoonful of butter, pepper, and salt.

Stewed Venison. Slice cold venison in a chafing dish and add- A cup of water. A small teacup of red wine. A small teacup of currant jelly. A tablespoonful of butter. A teaspoonful of made mustard. A little yellow pickle. A little chopped celery. A little mushroom catsup. Salt and cayenne pepper to the taste. The same receipt will answer for cold mutton.--Mrs. R.L.O.