These are taken from the neck or haunch. Have your gridiron well
buttered, and fire clear and hot. Lay the steaks on the bars and broil
rapidly, turning often, not to lose a drop of juice. They will take
three or four minutes longer to broil than beef-steaks. Have ready
in a hot chafing-dish a piece of butter the size of an egg for each
pound of venison, a pinch of salt, a little pepper, a tablespoonful
currant-jelly for each pound, and a glass of wine for every four
pounds. This should be liquid, and warmed by the boiling water under
the dish by the time the steaks are done to a turn. If you have no
chafing-dish, heat in a saucepan. Lay each steak in the mixture singly,
and turn over twice. Cover closely and let all heat together, with
fresh hot water beneath—unless your lamp is burning—for five minutes
before serving. If you serve in an ordinary dish, cover and set in the
oven for the same time.
_Or,_
If you wish a plainer dish, omit the wine and jelly; pepper and salt
the steaks when broiled, and lay butter upon them in the proportion I
have stated, letting them stand between hot dishes five minutes before
they go to table, turning them three times in the gravy that runs from
them to mingle with the melted butter. Delicious steaks corresponding
to the shape of mutton chops are cut from the loin and rack.