Venison Cutlets Broiled

• 6 Venison Cutlets
• Salt and Pepper to Taste
• 2 Tablespoonfuls of Melted Butter

Trim the Cutlets nicely, rub well with salt and pepper, brush with a little butter, and broil over a quick clear fire, allowing about eight minutes, or less, according to size, to each Cutlet. They must always, like all Venison, be underdone. When cooked, place in a very hot dish, pour over a little melted butter and chopped parsley, garnish with water cress, and serve with a Currant Jelly.