To broil fat Venison


Take half a hanch, and cut the fattest part into thick slices half an inch thick; salt and broil them on the warm embers, and being finely soaked, bread them, and serve them with gravy only.

Thus you may broil a side of venison, or boil a side, fresh in water and salt, then broil it and dredge it, and serve it with vinegar and pepper.

Broil the chine raw as you do the half hanch, bread it and serve it with gravy.