Venison chops are justly considered a great delicacy; and when cut from quite ripe, well-fed venison, well-cooked, full of their own inimitable gravy, and served with some plain stewed mushrooms, they certainly are worthy of their claims to the notice of epicures. Let these chops be cut an inch thick, neither beaten nor trimmed of their fat, peppered and salted, and placed on a bright gridiron over a clear fire; be careful to turn them over every two minutes; about twenty to five and twenty minutes will suffice to cook them: dish them on a hot dish, with a small pat of fresh butter under each chop, and serve immediately with an Irish mealy potato. Don't forget the plain stewed mushrooms. These are prepared with a bit of butter, salt, and gravy.