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Venison, Neck of, to Roast

A neck of venison should not be separated from the shoulder till the buck is quite stiff, otherwise the appearance of both the joints will be spoilt. Shorten the rib bones, but do not cut through the fat; saw off the chine-bone, and remove the small bones which cover the fillet part of the neck. Roll over the ribs the piece of fat from which the bones were taken. Wrap the neck in oiled paper, then in a stiff paste of flour and water, and afterwards in greased paper again. Tie the coverings securely on with tape, and roast the neck according to the directions already given for roasting haunch of venison. When done enough, serve with the same accompaniments as for the haunch. A neck of venison should properly be roasted on a cradle spit. When this is not at hand, three skewers should be put through the joint, and the spit should be put between them and the bones. Although it is best to cover the neck with the paste, this is oftener than not omitted, and the meat is enveloped in buttered paper only. Time to roast a neck of venison, eleven minutes to the pound. Probable cost of venison, very uncertain.