Venison is cut up the same as mutton, with the exception of the saddle, which is seldom or never cut; the flesh should be dark, fine-grained and firm, and a good coating of fat on the back. It should be well hung and kept in a dry, cold place. By running a skewer in along the bone, you will know when it is fit for eating; examine it carefully every morning to cut out any fly-blows.

A good haunch of venison, weighing from about twenty to twenty-five pounds, will take from three to four hours roasting before a good solid fire ; trim the haunch by cutting off part of the knuckle and sawing off the chine-bone ; fold the flap over, then envelop it in a flour and water paste rather stiff, and an inch thick, tie it up in strong paper, four sheets in thickness, place it in your cradle spit so that it will turn quite even, place it at first very close to the fire until the paste is well crusted, pouring a few ladlefuls of hot dripping over occasionally to prevent the paper catching fire, then put it rather further from the fire, which must be quite clear, solid, and have sufficient frontage to throw the same heat on every part of the venison; when it has roasted the above time take it up, remove it from the paste and paper, run a thin skewer into the thickest part to ascertain if done ; if it resists the skewer it is not done, and must be tied up and put down again, but if the fire is good, that time will sufficiently cook it; glaze the top well, salamander until a little brown, put a frill upon the knuckle, and serve very hot, with strong gravy, and plenty of French beans separate.

354. Neck of Venison should be cut like a neck of mutton, taking the breast off, leaving the neck about nine inches wide; detach the flesh from the chine-bone, and saw it off, leaving only the cutlet bones, then pass a lark spit through it, cover it with paste and paper the same as the haunch, and fix on spit, and roast, if about eight pounds, for two hours before a good fire.