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.