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Venison Cutlets (Brush Trim the cutlets)

Brush Trim the cutlets and lard them on both sides. with olive oil, dust with black pepper and let stand over night. Broil and serve with the following sauce : Stew two tart apples, chopped very fine, in one cupful of port wine until tender, add one tablespoonful of currant jelly, a dash of cayenne, and the juice of half of a lemon. Strain and serve at once.