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Venison Collops

Trim off the skin and sinews from any remains of cold cooked venison, chop fine the flesh and mix with it one-third of the quantity of finely-minced bacon and one teacupful of finely-grated breadcrumbs. Season the mixture to taste with salt, pepper and a few mixed herbs, and bind it well with beaten eggs. When well worked together divide the mixture into small quantities, which roll into balls, flatten them and dip them into beaten egg and then in breadcrumbs. Place a lump of butter in a fryingpan, melt it, put in the collops and fry them until nicely browned on both sides. When cooked drain them, arrange on a dish that has been spread over with a folded napkin, and serve with a sauceboatful of piquant sauce.