Wipe carefully, draw off the • dry skin. Lard the lean side of the leg, then soften with 1/2 cup of butter, rub it on the meat and dredge with salt, pepper and flour.

Lay the leg on the rack in the baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven and watch carefully until the flour in the pan has browned, about 5 minutes. Add boiling water to cover the bottom of the pan, and after roasting 15 minutes, baste the venison well, and repeat the basting every 15 minutes until the meat is done, renewing the water in the pan as often as necessary. Should the meat be liked very rare, allow for a 10-lb. roast, 1 1/4 hrs. of cooking; but most tastes require at least 15 minutes longer than that. Serve with a gravy made from the juice in the bottom of the pan, the same as that for roast beef, sending the gravy to table in a gravy-boat. Always serve currant jelly with venison. The oven must be very hot the first 1/2 hr., and after that the heat may be lessened somewhat. - Mrs. Frank Mullins, Franklin, 111.