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Haricot of Roebuck

Take four pounds of the neck of a roebuck, divide it into cutlets about an inch in thickness, and fry these in hot dripping till brightly browned. Draw them from the fat, put them into a clean saucepan, and pour over them as much boiling stock or water as will cover the meat. Remove the scum carefully as it rises, and, when the gravy boils, put with it two or three carrots, turnips, and onions, all cut into small pieces, and fried for three or four minutes in the fat which was used for the meat. Simmer gently for an hour. Season with pepper and salt, and thicken the gravy with a little flour and butter. Just before serving, dissolve two table-spoonfuls of red currant jelly in the sauce, and add a quarter of a pint of port or claret. Time, two hours. Probable cost, 1s. 4d. or 1s. 6d. per pound. Sufficient for six or eight persons.