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Tournedos of Venison, Cumberland

Procure six four-ounce round pieces of venison from the leg part, neatly trim and flatten, season all around with a half teaspoon black pepper and teaspoon salt. Heat a tablespoon melted butter in frying pan, arrange in steaks one beside another and briskly cook for four minutes on each side. Prepare six round toasts two inches in diameter and a third of an inch thick, place on a hot dish, arrange tournedos over toasts, pour Cumberland sauce over all and serve.