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Venison, Marinaded and Baked

Take a shoulder of venison, bone and flatten it, lay it in a deep dish with a pint of vinegar, half a pint of oil, a sliced onion, a bunch of sweet herbs, the grated rind of a Seville orange, a pinch of grated nutmeg, and a little pepper, salt, and powdered sugar. A glassful of white wine may be added or not. Let it remain in this marinade for forty-eight hours, and turn it about three or four times. Take it up, cover with greased paper, and bake in a moderately-heated oven until done enough. Serve with venison sauce. Time to bake the venison, one and three-quarters to two hours, according to size. Probable cost of venison, very uncertain.

VENISON, MOCK; OR MUTTON DRESSED TO TASTE LIKE VENISON, STEWED. Take a loin of mutton, or even a neck of mutton, cut long in the bones, and hang it in a cool, airy situation for several days. Skin and bone it, lay it in a stewpan, pour over it a pint of stock or water, and add a large onion stuck with ten or twelve cloves, eight peppercorns, a table-spoonful of vinegar, and three glassfuls of port. Let it boil, skim it, put with it a small bunch of sweet herbs and a little salt, and let it simmer very gently till tender. Turn it over two or three times that it may be equally cooked. Serve with strong gravy made from the bones, and with red currant jelly. The gravy may be made as follows. Put the trimmings and bone of the mutton into a stewpan with a slice of butter. Shake them over the fire till lightly browned. Pour upon them as much stock as will cover them, and let them simmer gently for an hour and a half. Strain the liquor, let it cool, free it from fat, and season with salt only, that its flavour may not overpower that of the meat. Boil it up, and serve very hot. If not sufficiently coloured, a very small quantity of sugar browning may be added. Time to stew the mutton, about three hours. Probable cost, 1s. per pound. Sufficient for six or seven persons. (See also MUTTON, COOKED LIKE VENISON.)