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VENISON, SHOULDER OF, STEWED (another way)

Let the meat hang as long as it will keep sweet. Take out the bone, and beat the meat with a rolling-pin; lay upon it some slices of mutton fat that have been soaked a few hours in a little red port; sprinkle over it a little pepper and allspice in fine powder; roll it up tight, and tie it. Set it in a stewpan that will just hold it with some mutton or beef gravy, or broth, a quarter of a pint of port wine, some pepper and allspice. Cover closely, and simmer as slowly as you can for three or four hours. When quite tender, take off the tape, set the meat on a dish, and strain the gravy over it. Serve with currant jelly.