A neck of venison requires to be hung a fortnight or three weeks before
it is ready; cut the cotelettes as described for mutton, but of course
they will be larger, and you must leave as much of the fat as possible,
and be careful in beating it flat not to detach the fat from the lean,
as the fat is so delicate; put two ounces of butter in a sauté-pan to
melt, lay the cotelettes over and place them on a brisk fire, when half
done turn them, fry them a good colour, (they are done when they feel
firm to the touch,) lay upon a cloth, dress in crown on a small border
of mashed potatoes, and place them in the oven to keep hot, pour off the
fat from the sauté-pan, and put in a glass of port wine, let reduce a
little, then add a pint of demi-glace (No. 9) and four spoonfuls of
consommé, reduce till it adheres to the spoon, add a little sugar and a
pat of butter, mix well, and sauce over the cotelettes, which serve as
hot as possible.