To Broil Venison Steaks.
Have the gridiron hot; broil, and put them on a hot dish; rub over them butter, pepper, salt, and a little melted currant-jelly. Some cooks add a table-spoonful of Madeira, sherry, or port to the melted currant-jelly.
If one does not wish to serve the jelly, simply garnish the dish with lemon-slices.