Take the bones out of a shoulder of venison. Fill the cavity with the fat of a loin of mutton. Roast before a quick fire, basting it constantly with the drippings and a little port wine. It should be served underdone with a sauce of port wine, currant jelly and red pepper.

The neck and shoulder, as together they may be termed the haunch joint, may be dressed exactly like the haunch, covered with a thin paste, and greased paper over that.

Game ought not to be thrown away even when it has been kept a very long time; for when it seems to be spoiled, it may often be made fit for eating by nicely cleaning it, and washing with vinegar and water. If there is danger of birds not keeping, draw, crop, and pick them; then wash in two or three waters, and rub them with salt. Have ready a large saucepan of boiling water, and plunge them into it one by one, drawing them up and down by the legs, that the water may pass through them. Let them stay five or six minutes in; then hang them up in a cold place. When drained, pepper and salt the inside well. By this method the most delicate birds may be preserved. Before roasting, wash them well. But, as a rule, no game should be washed, for one-half the game that is sent to table is spoiled by being saturated with water.

In dressing Game be careful to keep a clear fire. Let it be done of a bright brown, but not much roasted, or the fine flavor will be destroyed. It requires to be continually basted, and to be sent up beautifully frothed. Wild-fowl take a much shorter time than domestic poultry.