PLAIN GRAVY FOR VENISON

Trim away the fat from some cutlets, and lay them into a stewpan; set them over a clear fire, and let them brown a little in their own gravy; then add a pint of boiling water to each pound of meat. Take off the scum, throw in a little salt, and boil the gravy until reduced one half. Some cooks broil the cutlets lightly, boil the gravy one hour, and reduce it after it is strained. For appropriate gravy to serve with venison, see “Haunch of Venison,” Chapter XV.