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VENISON, SADDLE OF, CRUSTED (a German recipe)

The venison must be hung some time, but not long enough to make it high. After washing, lay it in a broad pan to cook with cold water enough to cover it; and in this put a small tea-cupful of vinegar, two or three carrots, onions, bay-leaves, a good bunch of sweet-herbs, including basil and a sprig of marjoram, some salt, pepper, about twenty juniper berries, as many whole pimento, and six cloves. Let it come slowly to a scalding heat. Skim and leave it to simmer two hours or more, according to size. It must be done tender. Then take it up, spread over it a beaten egg, and on this sprinkle a thick layer of bread-crumbs mixed with a table-spoonful of moist sugar, a tea-spoonful of powdered cinnamon, and half a dozen pounded cloves. Brown bread is best for this. The coating must be a third of an inch thick or more. Skim off a little of the fat boilings, and sprinkle the crumbs over with it. Put the venison in the oven, and let it bake a nice brown. Serve good fruit sauce with it.