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Venison Cutlets (Prepare a mixture of one)

Prepare a mixture of one cupful of vinegar, two tablespoonfuls of currant jelly, one small onion chopped fine, one sprig of parsley, six cloves, a blade of mace, bunch of sweet herbs, and the juice of one lemon. Heat slowly to the boiling point, boil seven minutes. When cold, pour it over the meat and let stand over night. Next day lift out the cutlets, wipe dry, lard them with small strips of pork, broil over a quick fire, and serve with a brown sauce to which has been added one-fourth its quantity of currant jelly and half as much port wine.