THE AXCLKK AXD HUNTSMAN 241 



steaks, and stews. Cut the ribs close and use for soup. 

 This part is also good smoked. The breast may be baked 

 or stewed. The scrag or neck for soup. The ideal deer for 

 meat is the flesh of a female" about four years old. Buck 

 venison is a]so excellent, but either male or female deer re- 

 quires skill in dressing for preservation. 



Broiled Venison Steak: 



Venison steaks are best when broiled over a clear fire, 

 and they should be turned often. When done, season with 

 salt and pepper to taste, pour over two tablespoonfuls of 

 currant jelly melted with butter, if handy, and serve hot. 

 Excellent steaks may be cut from the loin. 



Venison Hashed: 



( 'ut into small pieces, or slices, and place the trimmings 

 and bones in a saucepan with just sufficient water to covfer 

 them. Stew thus for one hour. Then strain the liquid 

 into a stewpan, add some small pieces of butter, rolled in 

 flour, and the gravy left from the venison from the pre- 

 vious meal. Add the meat, keeping it over the fire just a 

 time sufficient to warm thoroughly, but not allowing it to 

 come to a boil again. 



Fried Venison Steak: 



Cut a breast of venison into steaks. Take a. fourth of 

 a pound of butter and let it get hot in a pan. Rub the 

 steaks with a mixture of a little salt and pepper ; dip them 

 in flour, or if this is not handy, rolled crackers or bread 

 crumbs will do, and fry to a rich brown. Take the meat up. 

 Place a heaping teaspoonful of flour in the butter in the 

 pan and stir well until it browns, being careful not to burn 

 it. Add a cup of boiling water with some currant jelly dis- 

 solved into it if obtainable. Stir a little while and then 

 strain it over the meat and serve at once. 



