No. 184 Venison Cutlets
Give the cutlets the shape of a ham; broil them on a gridiron. Take 1 tumbler currant jelly, 1 tablespoonful butter, 1 wineglass of wine, salt and pepper to taste and make a hot sauce. Heat the dish to put the cutlets on, and pour the sauce over them. Serve hot. Serve Saratoga potatoes with it, placing them in center of dish.