Cut the meat in nice small slices, and put the trimmings and bones into
a sauce-pan with barely water enough to cover them. Let them stew for
an hour. Then strain the liquid into a stew-pan; add to it some bits
of butter rolled in flour, and whatever gravy was left of the venison
the day before. Stir in some currant jelly, and give it a boil up. Then
put in the meat, and keep it over the fire just long enough to warm
it through; but do not allow it to boil, as it has been once cooked
already.