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Roebuck, Roast

Take a leg of roebuck, saw away the shankbones, and pare off about four inches of the top skin. Lard the bare place closely and evenly with thin strips of fat bacon. Wrap the leg in buttered paper, leaving both ends open, put it down before a clear fire, and roast it till done enough. About ten minutes before it is taken down, remove the paper and sprinkle a little salt over the joint. Serve with a paper frill round the knuckle, and send poivrade sauce to table in a tureen. The directions for making this sauce are given with ROEBUCK, HAUNCH OF, MARINADED. Time to roast a leg weighing five pounds, fifty minutes. Sufficient for six or eight persons.