Saddle of Venison.

Carefully scrape off the hair, and wipe with a damp towel; Season well
with salt and pepper, and roll up and skewer together. Rub thickly
with soft butter and dredge thickly with flour. Roast for an hour
before a clear fire or in a _hot_ oven, basting frequently. When
half done, if you choose, baste with a few spoonfuls of claret. Or,
you can have one row of larding on each side of the back-bone. This
gives a particularly nice flavor.

To make the gravy: Pour off all the fat from the baking pan, and put
in the pan a cupful of boiling water. Stir from the sides and bottom,
and set back where it will keep hot. In a small frying-pan put one
table-spoonful of butter, a small slice of onion, six pepper-corns and
four whole cloves. Cook until the onion is browned, and then add a
generous teaspoonful of flour. Stir until this is browned; then,
gradually, add the gravy in the pan. Boil one minute. Strain, and add
half a teaspoonful of lemon juice and three table-spoonfuls of currant
jelly. Serve both venison and gravy very hot. The time given is for a
saddle weighing between ten and twelve pounds. All the dishes and
plates for serving must be hot. Venison is cooked in almost the same
manner as beef, always remembering that it must be served _rare_
and _hot_.


Roast Leg of Venison.

Draw the dry skin from the meat, and wipe with a damp towel. Make a
paste with one quart of flour and a generous pint of cold water. Cover
the venison with this, and place before a hot fire, if to be roasted