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Venison, Jugged

Cup any part of the meat, and simmer in some stock made from venison or mutton bones. Add a turnip, a carrot, an onion stuck with a clove or two, and a few allspice berries. Let all boil up, then remove the vegetables, put the pieces of meat into a jar, strain the stock over them, and add a glass of claret or Burgundy. Set the jar in a pot of boiling water or in a gentle oven. Then take the meat out, thicken the gravy with roux, and pour it over the meat. Garnish with cut lemons. Cost, variable.