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VENISON

The choice of venison should be regulated by the fat, which, when the venison is young, should be thick, clear and close, while the meat is a reddish brown. As it always begins to taint first near the haunches, run a knife into that part; if tainted, a rank smell and a greenish appearance will be perceptible. It may be kept a long time, however, with careful management and watching, by the following process: Wash it well in milk and water, and dry it perfectly with a cloth until there is not the least damp remaining; then dust ground pepper over every part. This is a good preservative against the fly. The flesh of a female deer, about four years old, is the sweetest and best of venison.