Cut the steak about three-quarters of an inch in thickness; have everything ready, as it takes but a moment to broil, and venison must be served immediately. Have the serving-dish nicely heated and rubbed with butter. Put a teaspoonful of currant jelly, a teaspoonful of Worcestershire sauce and a quarter of a cupful of stock into a sauce-pan; add half a teaspoonful of salt; stand it where it will not boil, but will get very hot. Put the venison in a dry frying-pan over the fire, turn it constantly for five minutes; or in your broiler, and broil for eight minutes, turning every minute. Put it at once on the platter, pour over the sauce, and send to the table.

Opossum

Skin, singe and wipe the opossum inside and out, then hang in a cold place for several days. Boil and mash four good-sized white potatoes; add a cupful of black walnuts chopped fine; add a teaspoonful of salt, a grating of onion, and a dash of pepper. Fill the opossum, sew it up, place it in the roasting-pan, pour over a quart of boiling water or stock, dust with salt and pepper, and roast for three hours, basting frequently. Have the oven very hot at first, then cool it down to about 240° Fahrenheit. Serve with this kale or spinach and panned baked apples, or apple sauce and cornbread.