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Venison, Shoulder of, Stewed

Bone the shoulder, and flatten it on a table. Season with a savoury powder made of two table-spoonfuls of salt, half a tea-spoonful of cayenne, half a tea-spoonful of pounded mace, and a tea-spoonful of powdered white sugar. Lay over the joint thin slices of the fat of a loin of mutton, roll tightly, and bind securely with tape. Place it in a stewpan as nearly as possible of its own size, pour over it as much stock as will cover it, let it boil, skim it, and simmer gently till tender. Turn it over when half done. Take it up, remove the tape, and lay the venison on a dish. Strain the gravy, thicken it with brown thickening, season with salt and cayenne, add a glassful of wine, and serve it with the meat. Time to stew the venison, three or four hours, according to size. Probable cost, very uncertain.