Curry of Venison.

Cold roast venison makes a very good breakfast Curry, as the meat is tender and digestible. Put in a frying pan, a tablespoonful of Antonini Olive Oil, half a teaspoonful of dry flour, brown it slightly. Add a clove of garlic and a tablespoonful of minced apple, a teaspoonful of J. P. Smith's Curry Powder, and half a pint of hot water, or venison gravy from the roast of the day before. Simmer and set on the back of the range. Cut the meat in neat pieces, add it to the sauce, and when quite hot send to table. Before serving, add the juice of a Florida orange.