Trim the cutlets nicely, and make gravy of the refuse bits in the
proportion of a cup of cold water to half a pound of venison. Put in
bones, scraps of fat, etc., and set on in a saucepan to stew while you
make ready the cutlets. Lard with slips of fat salt pork a quarter
of an inch apart, and projecting slightly on either side. When the
gravy has stewed an hour, strain and let it cool. Lay the cutlets in
a saucepan, with a few pieces of young onion on each. Allow one onion
to four or five pounds. It should not be flavored strongly with this.
Scatter also a little minced parsley and thyme between the layers of
meat, with pepper, and a very little nutmeg. The pork lardoons will
salt sufficiently. When you have put in all your meat, pour in the
gravy, which should be warm—not hot. Stew steadily twenty minutes,
take up the cutlets and lay in a frying-pan in which you have heated
just enough butter to prevent them from burning. Fry five minutes very
quickly, turning the cutlets over and over to brown, without drying
them. Lay in order in a chafing-dish, and have ready the gravy to pour
over them without delay. This should be done by straining the liquor
left in the saucepan and returning to the fire, with the addition of a
tablespoonful of currant jelly, a teaspoonful Worcestershire or other
piquant sauce, and half a glass of wine. Thicken with browned flour,
boil up well and pour over the cutlets. Let all stand together in a hot
dish five minutes before serving. Venison which is not fat or juicy
enough for roasting makes a relishable dish cooked after this receipt.