Baked

Prepare it as directed for roasting; then place it in a bakepan with a little cold water, just enough to cover the bottom of the pan; sprinkle salt and pepper all over, spread some batter on the upper side and put in a quick oven. Turn over and baste now and then till done. If the water is absorbed, add more. When baked, serve with the same sauces as if roasted, and also with currant-jelly and water-cress.

Saddle

Roast or bake the saddle, and serve it as directed for a haunch, with the same sauces, and also with water-cress and currant-jelly.

Shoulder

Cut the shoulder in fillets and lard them slightly. Put in a stewpan four ounces of butter and set it on a brisk fire; when hot, lay the fillets in. and when of a golden color add the seasonings in which you have improved the saddle, or the same ones if you have not done it; then subdue the fire, wet with a little warm broth, simmer till cooked, dish the fillets, strain the sauce on them, and serve. It may also be dressed entire, with the bones off; but it is more generally done in fillets. It is boned like a shoulder of mutton, and roasted or baked, and served like a haunch, with the same sauces and with currant-jelly or water-cress.

Stewed, - Cut the meat in square pieces, about two inches in size. Have in a stewpan, and on a good fire, a piece of butter the size of a duck's egg; when melted, sprinkle in, little by little, a tablespoonful of flour, stirring the while with a wooden spoon; when getting rather thick, add two ounces of bacon cut in dice, also half a pint of claret wine, same of warm water, salt, pepper, a pinch of allspice, two shallots chopped fine, or two green onions, four or five mushrooms, two cloves of garlic, and six onions; then lay the meat on the whole, and boil gently till cooked. Dish the meat, boil the sauce till of a brownish color, skim off the fat if there is too much of it, take out the cloves of garlic, turn the sauce on the meat, and serve hot.

With Truffles Or Mushrooms

Any part of venison, baked or roasted, may be served with a garniture of mushrooms, or one of truffles.

Cold

When you have some left for the next day, warm it before serving it, if from a stew; but if from a roasted haunch, cut in slices and serve cold with a vinaigrette.