Boast Venison

If in winter keep the venison three weeks after being killed; but if in summer, ten or twelve days will be sufficient. Draw the dry skin from a leg of venison, and cut off the shank; roast half an hour, and then baste with salt, water, butter, and flour; when it has roasted one hour and a half, baste with claret wine. If it is to be served on blazers, two hours will cook a leg weighing fifteen pounds, but if not, roast four hours. A saddle of venison is cooked in the same way, but will require only half as much time to roast To make the gravy, put the shank in a basin with three quarts of cold water, a few cloves, one onion, half a pound of beef, salt, and pepper; boil until there is about a quart of liquor, then strain, and thicken with two spoonfuls of flour. When the venison is dished add the drippings and one glass of claret wine. Boil up once and serve. Have the dishes on which the venison is served and the plates very hot.

Venison steak and pie is cooked the same as beef.