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Venison Steaks with Raisins

Procure six five-ounce venison steaks and season all over with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in sautoire, arrange the steaks in one beside another and briskly cook on the open fire for two minutes on each side, lift up and keep hot on a plate. Remove fat from pan, add two tablespoons currant jelly, stir on fire until melted, then pour in two tablespoons sherry and one and a half gills demi-glace. Add two ounces seeded California raisins, mix well and let gently boil for six minutes. Add steaks one beside another and cook for six minutes, dress on a hot dish, pour sauce over and serve.