• 1½ lb shoulder of venison
• 3 or 4 slices day-old bread or 1½ cups loosely pkd crumbs
• ½ cup finely chopped celery
• 1/3 cup butter or margarine
• Marrow, if any
• 1 egg, slightly beaten
• ½ cup water 1½ tsp salt
• Generous dash of pepper ½ tsp poultry seasoning

1. Wipe venison with a clean damp cloth
2. trim off any strong-smefling fat and remove bones
3. Grind meat twice
4. Reserve any marrow
5. Tear slices of bread into small crumbs
6. Saute' celery in 2 tbsp of the butter for 10 minutes and add to meat, bread, marrow and remaining ingredients
7. Mix thoroughly
8. Shape into small patties or balls about 1 inch in diameter
9. Brown in the remaining butter quickly
10. lower heat and cook over medium heat for 10 minutes
11. Add onion gravy and simmer 2 minutes
12. Makes 3 to 3½ dozen patties.

    6 to 8 servings.

Onion Gravy

• 1½ tbsp flour
• 2 tbsp butter
• 1 cup water
• ½ tsp salt
• 1 cup thinly sliced onions, 2 medium
• 1 cup finely shredded lettuce

1. Combine flour and melted butter in a skillet and stir over medium heat until mixture is browned (not scorched)
2. add water gradually and cook until mixture is smooth and thickened
3. stir constantly
4. Add remaining ingredients
5. cover and simmer for 15 minutes