To Fry Venison Collops

• venison
• gravy
• lemon or orange
• claret
• pepper
• salt</

Cut oblong slices from the haunch, or slices neatly trimmed from the neck or loin. Have a gravy, drawn from the bones and trimmings, ready thickened with butter rolled in lightly browned flour. Strain into a small stew-pan, boil, and add a squeeze of lemon or orange and a small glass of claret, pepper to taste, a saltspoonful of salt, the size of a pin’s head of cayenne, and a scrape of nutmeg.