These can be cut from a neck of venison. Grill them carefully (see No. 5), black outside, red in. Whatever you do, don't waste the gravy that will often settle in the chop while cooking. Serve hot, with red currant jelly and a floury potato.

Hashed Venison

A haunch of venison is as a rule as much beyond the ordinary person's means as it is beyond the capacity, not so much of the cook, as the generality of kitchen grates. Other parts of the venison are, however, very often sold as cheap as eightpence a pound; such as the breast, etc. The shoulder, too, is cheap.

Cut up some of the meat of a breast of venison fat and lean together, into pieces about three inches long, one and a half inches wide, and one and a half thick. Have ready a hot jar, and treat the venison in every respect as jugged hare - i.e., fry the outside quickly brown without cooking it. N.B. - Very little fat, very hot fire. Serve fried bread with this hashed or stewed venison as well as red currant jelly.

"When venison is eightpence a pound, and the weather favourable for keeping - for venison should be not exactly high, but getting on that way this will prove a cheap delicacy. Port-wine dregs are as good as the wine itself.

If the venison is in a somewhat pronounced state, wash it with vinegar and water, before cutting it up. Wash it in plain water afterwards.

To keep pieces of venison till they are in condi-dition, choose a cool, dry place. Keep it dry and floured all over.