The best pieces for roasting are the leg, the haunch, and, chiefest of all, the saddle. The general treatment is the same as that bestowed upon prime mutton. Cook about twelve minutes to the pound. Venison should be hung for several days before it is used in winter. If it be frozen, so much the better. When you are ready to cook it wash it all over with vinegar, rub this in well, wipe the meat, and rub it as faithfully with butter or with salad oil.

Send around currant jelly with it, and mix a tablespoonful of the same in the gravy when you thicken it, with a glass of claret, or other red wine.