Plain Gravy for Venison

Ingredients

• venison cutlets
• 1 pint boiling water
• to taste salt

Instructions

1. Trim away the fat from the venison cutlets.
2. Lay the cutlets into a stewpan and set over a clear fire to brown slightly in their own gravy.
3. Add a pint of boiling water for each pound of meat.
4. Take off the scum as it rises.
5. Throw in a little salt.
6. Boil the gravy until reduced one half.