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Classic
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page 93
fire just long enough to warm it through; but do not allow it to boil, as it has
been once cooked already.
FRIED VENISON STEAK.
Cut a breast of venison into steaks; make a quarter of a pound of butter hot in
a pan; rub the steaks over with a mixture of a little salt and pepper; dip them
in wheat flour, or rolled crackers, and fry a rich brown; when both sides are
done, take them up on a dish, and put a tin cover over; dredge a heaping
teaspoonful of flour into the butter in the pan, stir it with a spoon until it
is brown, without burning; put to it a small teacupful of boiling water, with a
tablespoonful of currant jelly dissolved into it; stir it for a few minutes,
then strain it over the meat, and serve. A glass of wine, with a tablespoonful
of white sugar dissolved in it, may be used for the gravy, instead of the jelly
and water. Venison may be boiled, and served with boiled vegetables, pickled
beets, etc., and sauce.
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