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Fried Venison Steak

Cut the steaks from the breast, rub them over with a mixture of salt and pepper, dip in wheat flour or rolled crackers and fry a rich brown on both sides in one-quarter pound of hot butter. Put them on a dish and place a tin cover over them to keep them warm. Dredge one heaping teaspoon of flour into the butter in the pan and stir till brown (but not burned); pour in a small teacup of boiling water with one tablespoon of currant jelly dissolved in it, stir a few minutes, strain the gravy and pour it over the meat.