Curry of Venison, No. 2.

The pieces of venison which are not large enough for steaks or for roasting purposes may be thus prepared. Cut a pound of the meat into inch squares and toss them about in a frying pan, with an overflowing tablespoonful of Antonini Olive Oil; after cooking five minutes add a tablespoonful of J. P. Smith's Curry Powder and a gill of hot water containing a teaspoonful of Maggi Bouillon; cover. While this is cooking, cut two medium sized raw potatoes into small dice, and add them to the meat with half a teaspoonful of salt. The steam will cook the potatoes in ten minutes. Mix the ingredients together and if too dry add a little more hot water.