885 | Venison Chops, Chestnut Purée.
—Have six fine venison chops; pare, flatten a little, and place them on a plate with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and put them to broil for four minutes on each side; arrange half a pint of hot purée of chestnuts (No. 131) on a dish. Place the chops over, and serve with a good gravy thrown over all.