Cut the meat in nice small slices, and put the trimmings and bones into a sauce-pan with barely water enough to cover them. Let them stew for an hour. Then strain the liquid into a stew-pan; add to it some bits of butter rolled in flour, and whatever gravy was left of the venison the day before. Stir in some currant jelly, and give it a boil up. Then put in the meat, and keep it over the fire just long enough to warm it through; but do not allow it to boil, as it has been once cooked already. VENISON STEAKS. Cut them from the neck or haunch. Season them with pepper and salt. When the gridiron has been well heated over a bed of bright coals, grease the bars, and lay the steaks upon it. Broil them well, turning them once, and taking care to save as much of the gravy as possible. Serve them up with some currant jelly laid on each steak. Have your plates set on heaters. VENISON PASTY. The neck, breast, and shoulder are the parts used for a venison pie or pasty. Cut the meat into pieces (fat and lean together) and put the bones and trimmings into a stew-pan with pepper and salt, and water or veal broth enough to cover it. Simmer it till you have drawn out a good gravy. Then strain it. In the mean time make a good rich paste, and roll it rather thick. Cover the bottom and sides of a deep dish with one sheet of it, and put in your meat, having seasoned it with pepper, salt, nutmeg, and mace. Pour in the gravy which you have prepared from the trimmings, and two glasses of port or claret, and lay on the top some hits of butter rolled in flour. Cover the pie with a thick lid of paste, and ornament it handsomely with leaves and flowers formed with a tin cutter. Bake it two hours or more, according to its size. VENISON HAMS. Venison for hams must be newly killed, and in every respect as good as possible. Mix together equal quantities of salt and brown sugar, and rub it well into the hams. Put them into a tub, and let them lie seven days; turning them and rubbing them daily with the mixture of salt and sugar. Next mix together saltpetre and common salt, in the proportion of two ounces of saltpetre to a handful of salt. Rub it well into your hams, and let them lie a week longer. Then wipe them, rub them with bran, and smoke them a fortnight over hickory wood. Pack them in wood ashes. Venison ham must not be cooked before it is eaten. It is used for the tea-table, chipped or shred like dried beef, to which it is considered very superior. It will not keep as long as other smoked meat. TO ROAST A KID. A kid should be cooked the day it is killed, or the day after at farthest. They are best from three to four months old, and are only eaten while they live on milk.