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Broiled Venison Steaks

Cut two or three pounds of venison into steaks about one-half inch thick and broil them on a buttered gridiron over a very hot fire for four minutes on either side. While the steaks are being broiled melt on a dish before the fire equal parts of red currant jelly and butter, one tablespoonful each to every pound of venison, and a seasoning of salt and pepper; place the steaks on this when they are broiled, turn them over once, and serve them hot. Venison Steaks, Hunter's Style Procure from a newly killed deer a fine leg of about five pounds weight, remove the bone, cut off half a dozen slices, pare and flatten them, put them on a plate and season with one pinch each of salt and pepper, one-third of a pinch of nutmeg and one tablespoonful of oil, rolling them well. Broil them for five minutes on each side over a brisk, clear fire. Dress on a hot dish, and serve with one gill of maitre d'hotel butter, decorating the dish with a small quantity of watercress.