Stewed Venison.
Cut it into steaks; spread over them a thin layer of stuffing made with bread-crumbs, minced onion, parsley, pepper, salt, and a little pork chopped fine; now roll them separately, and tie them each with a cord; stew them in boiling water or stock. Thicken the gravy with flour and butter mixed (see roux, page 51), and add one or two spoonfuls of sherry or port wine.