A RICH GRAVY FOR VENISON.
There are few eaters to whom this would be acceptable, the generality of them preferring infinitely the flavour of the venison itself to any which the richest gravy made of other meats can afford; but when the flavour of a well-made Espagnole is likely to be relished, prepare it by the receipt of the following page, substituting plain strong mutton stock for the veal gravy.