A Haunch Of Doe Venison

When on the spit, oil some butter, and butter the venison with a paste brush ; lay it thick, and sprinkle it over with salt; put two sheets of white paper over it, then make paste of flour and water, roll it out rather thick, put it on the venison, and four sheets of paper on that; tie it all on very tight ; put it to the lire, and haste it well, otherwise the fire will burn the paper and the twine: it will take two hours and a half: take the paper and the paste off, baste it with butter, flour it, and sprinkle it with salt; make the dish very hot; put the venison on the dish, and put some good gravy to it.

N. B. All roasted venison is dressed the same way. A haunch of buck venison will take four hours. Be very careful that the venison has no colour from the fire; the paler the fat is, the better the venison is cooked. A neck of doc venison will take an hour; a ditto of buck will take an hour and a half, or two hours. Venison should be rather under than over done.

A Neck Of Venison Stewed

Lay the bottom of a small braising-pan with sheets of fat bacon; trim a neck of venison, and lay it on the bacon; put a few onions, three heads of celery, a little parsley, a few blades of mace, and a quart of stock; cover the venison with bacon, and then with white paper ; cover the braising pan down close, and put it on a slow stove; let it simmer for two hours, or till the bones will pull out; take the venison up, strain and skim the braise, and reduce it to a glaze; put haricot roots and coulis to it: put the venison on the dish, and cover it over with roots.

N. B. A breast and shoulder are done the same way, only bone the shoulder.

The Umbles Of Deer

TakE a deer's kidney, with the fat of heart, season them with pepper, salt, and nutmeg; fry. and then stew them in good gravy till tender; squeeze in a little lemon-juice, stuff the skirts with the force-meat made with the fat of the venison, fat bacon, grated bread, pepper, mace, sage, and onion, chopped very small : mix it with the yolk of an egg ; and when the skirts are stuffed; tie them on the spit to roast, hut first strew oxer them thyme and lemon-peel : when done lay the skirts in the middle of the dish, and the fricassee round them.