Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks ; pare and flatten them nicely. Put them on a plate to season with a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg, and one tablespoonful of oil. Roll them in well, and put them to broil for five minutes on each side. Dress on a hot dish, and spread a gill of maitre-d'hotel butter (No. 145) over ; decorate the dish with a little watercress, and serve.

All venison steaks are prepared the same way, only served with different sauces and garnishings.