Hindu Venison.

Ingredients and Instructions

Cook some venison, well seasoned, until tender and slice thin. Peel and slice 2 apples and 1 Spanish onion;

season and fry until a light brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup of mutton

broth; cover and let cook fifteen minutes. Then mix 1/2 ounce of butter with 1/2 tablespoonful of

curry−powder and 1 tablespoonful of lemon−juice; add to the sauce with the sliced venison; cover and let

simmer ten minutes; then add 1 tablespoonful of currant jelly. Let get very hot and serve, garnished with fried

croutons and sliced lemon.