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VENISON (a la Daube)

Take about three pounds of meat from the neck, and cut it into neat pieces. Put the rest, bones and trimmings, into an earthen jar which has a closely-fitting lid. Throw in with these eight ounces of bacon cut up small, a finely-minced shallot, a pinch of powdered mace, a small lump of sugar, and a little salt and cayenne, and pour over all as much stock as will cover the bones, etc. Put the lid on the jar, and place it in a saucepan of boiling water. Keep the water boiling round it for two hours. Season the slices of venison with pepper and salt, and fry them in butter till they are brown. Strain the gravy, stir a glassful of port into it, and put it, with the meat, into a clean saucepan. Simmer all gently together till the venison is done enough. Put the meat on a dish, pour the gravy over and round it, and serve very hot. Send red currant jelly to table as an accompaniment. Time to simmer the meat in the gravy, a quarter of an hour. Probable cost of venison, very uncertain. Sufficient for six or seven persons.