881. Venison Steak, Colbert Sauce.
—Proceed the same as for No. 879, serving with half a pint of hot Colbert sauce (No. 190).
882. Venison Steak, Purée of Chestnuts.
—The same as for No. 879, serving with half a pint of purée of chestnuts (No. 131).
883. Venison Steak, Mashed Potatoes.
—The same as for No. 879, serving with a pint of mashed potatoes and a little gravy (No. 998).
884. Venison Steaks, Currant-Jelly Sauce.
—The same as in No. 879, serving with the following sauce: put in a saucepan on a hot range a wine-glassful of good port wine, let it come to a boil; then add half a pint of currant jelly (No. 1326), thoroughly stir until the jelly is well dissolved, pour in a gill of sauce Espagnole (No. 151); let again come to a boil, then pour the sauce on a hot dish; dress the steaks over it, one overlapping another, and send to the table hot.