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Broiled Venison Cutlets

Cut some cutlets off the breast of a doe, remove the chine bone and trim round the other end of the bone; beat the cutlets lightly, season them with salt and pepper and lay them on a deep dish, spread some chopped onions and parsley leaves over them, cover with good oil and allow them to macerate for two or three hours in a cool place. Drain the cutlets, place them on a gridiron and broil over a clear fire, turning them when done on one side and finishing the other. Make some piquant sauce and mix with it at least two tablespoonfuls of currant jelly. When the cutlets are nicely browned arrange them, overlapping each other, on a hot dish, pour the prepared sauce over them, and serve.