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Venison Steaks, Tokathian

Procure six five-ounce steaks from a round of stale venison and season all over with a teaspoon salt, half teaspoon black pepper, saltspoon each grated nutmeg and ground cinnamon.

Thoroughly heat two tablespoons melted lard in sautoir, arrange steaks in, briskly cook for four minutes on each side and dress on a hot dish. Remove all fat from pan, add four tablespoons currant jelly, stir until melted, then pour in a gill demi-glace and mix well. Add two ounces well-picked Smyrna raisins, let boil for five minutes, squeeze in juice of a quarter lemon, add a half gill cream, mix well, pour sauce over steaks and serve.