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Venison, Shoulder of, Marinaded

Make a marinade by mixing together a pint of vinegar and a tea-spoonful of black pepper. Remove the bones from a shoulder of venison, flatten it on a table, and lay it, with the neck (from which half a pound of the meat has been cut), in the marinade. Let it lie for twelve hours. Mince the meat which was cut off with four ounces of fat bacon, and add a pinch of cayenne and a little grated nutmeg. Spread this forcemeat on the inside of the shoulder, roll and bind it tightly, and roast in the usual way. Serve with strong unflavoured gravy, and sweet or piquant sauce. Time to roast the joint, two hours to two hours and a half, according to size. Probable cost of venison, very uncertain.