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Gravy for Venison

Take two or three pounds of loin of mutton, remove all the fat and cut it into rather thick slices, grill them for a minute or two on one side only so as to slightly brown them, put them in a stewpan, pour over one quart of water, place the lid on the pan and simmer at the side of the fire for an hour; then take off the lid and boil until the liquor is reduced to half its original quantity. Season with salt only when wanted for use.