The flesh of the deer. The leg and saddle are usually roasted. To roast the leg, season it with salt and pepper, brush it all over with melted butter, then enclose it with a crust made of plain flour and water, bake it about an hour, then take up and remove the crust, place it in another baking pan on a stand, pour in a melted mixture of a half pint each of melted butter, red currant jelly, and boiling water; with the residue of the first pan it was baked in, if any, finish roasting and basting till done; serve with the gravy from the pan... The saddle or double loin, is generally encased with buttered paper instead of the crust... The rib and loin chops, are generally broiled and served with a jelly, piquant, Colbert, poivrade, finan-ciere, Portugaise or Bigarade sauces, or fried, or sauteed and served with the same sauces or with a chestnut puree...The scrag and breasts are generally formed into a stew or a "CIVET OF VENISON." Made the same way as jugged hare (which see)... The shoulder or the whole forequarter may be roasted and served with poivrade sauce, and red currant jelly sent to table separately.

The cold cooked parts left over may be made into croquettes and cutlets and served with a game sauce made from the bones stewed down with herbs, and a little jelly and Madeira wine. The rougher parts may also be made into pies, and the cutlets made into a good VENISON PIE or patties or vol-au-vents. A good soup is made from the shanks, shins and head, boiled down rich, finished with a little Espagnole sauce, Madeira wine, lemon, cayenne pepper; served with game forcemeat balls and croutons.