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VENISON, ROAST (a German recipe)

Hang the venison for ten days or a fortnight in a cool, dry place. At the end of that time wash and wipe it, then beat it well. Flay off the skin. Take bacon-strips rather more than two inches long, and with these lard the fleshy parts all over. Roast or bake the meat, basting constantly; use sour cream or butter and milk for the purpose. Send to table with a sauce made by adding water to the bastings, skimming and straining, and adding pepper, salt, and lemon-juice.