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Fawn, Roasted

The hind-quarter is the best, but a small fawn may be roasted whole, larded, stuffed, and trussed like a hare. Cover with a buttered paper, and baste until half done, then remove the larding and paper, and baste the meat liberally till done. Serve with a sauce as follows. Take half a pint of mutton gravy, and simmer any of the venison trimmings in it; strain, and add a small pot of currant jelly, a table-spoonful of powdered sugar, and a large glass of port or claret. Serve hot in a tureen. Time to roast fawn, one hour and a half; to simmer gravy with jelly, etc., five minutes.