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Roebuck, Haricot Of

A shoulder or neck of roebuck may be cooked thus. If the neck is chosen, divide it into thick cutlets; or if the shoulder, cut the meat off in pieces not larger than an egg. Fry these in butter till browned, take up the meat, mix with the fat as much flour as will make a stiff paste, beat it with the back of a wooden soon till it is smoothly and lightly coloured, and then moisten it gradually with as much stock as will cover the roebuck. Add pepper and salt, together with three or four carrots, two turnips, and four onions, cut into neat shapes not larger than a small walnut. Let the liquor boil, then draw the saucepan to the side of the fire, and let its contents simmer very gently until done enough. Be very careful to remove the scum and fat as it rises. Strain the sauce into a small stewpan, and boil it down until it is sufficiently thick to coat the spoon. Put with it two table-spoonfuls of red-currant jelly and a glass of port. Trim the pieces of meat, and heat them in it, add the vegetables, and serve all on one dish very hot. Time, about two hours. Probable cost, roebuck, 1s. 4d. to 2s. per pound. Sufficient for six or eight persons.