Venison Steak
Have your gridiron well buttered, and a hot fire. Lay the steaks on the bars and broil rapidly, turning often, not to lose a drop of juice. They will take at least seven minutes to broil. Have ready in a hot chafing dish a piece of butter or a tablespoonful for each pound of venison, a pinch of salt, a little white pepper, a tablespoonful of currant jelly for each pound (and if used), a glass of wine for every four pounds. Lay each steak in the mixture singly, and turn over three times. Cover closely and let heat together, with fresh hot water beneath-unless your lamp is burning for seven minutes before serving.