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Wild Boar, Haunch of, with Cherry Sauce

Get a quarter of young wild boar, fresh and without rind; take out the thigh-bone, and saw off the thin end; salt the meat, put it in a kitchen basin, pour over it a quart of cold cooked marinade stock (see below), let it macerate for two or three days, drain, wipe it on a cloth, and put it into a deep roasting-pan with lard. Cover the joint with greased paper, roast it in the oven for three-quarters of an hour, basting often with the fat; then add a few spoonfuls of its marinade, and cook half an hour longer, basting with its own stock. When done withdraw the roasting-pan from the oven, drain the quarter, and spread on its surface a thick layer of bread-crumbs rasped, dried, pounded, sifted, and mixed up with a little sugar and cinnamon, then moistened with red wine, but only just enough to give a proper consistency. Sprinkle over the layer some dry bread-crumbs, baste with the fat of the roasting-pan, into which put the quarter back, and keep it at the entrance of the oven for twenty minutes, basting often. When ready to serve take it up, put a ruffle on the bone, dish up, and serve separately the following sauce. Cherry sauce.--Soak in water two handfuls of black dry cherries, as commonly sold in Germany--that is, with the kernels; pound them in a mortar, dilute with a glassful of red wine, and pour the preparation into a sugar-pan. Add to it a piece of cinnamon, two cloves, a little salt, and a piece of lemon-zest. Let the preparation boil for two minutes, and thicken it with a little diluted potato-flour; draw the pan to the side of the fire, cover it, keep it there for a quarter of an hour, and pass the sauce afterwards through a sieve. The cooked marinade mentioned above is prepared thus: First of all some chopped roots and vegetables must be fried with butter, these are moistened with common vinegar, in quantity nearly sufficient to cover the meats intended to be marinaded. When the vegetables are well saturated, mix with the liquid a little salt, cloves, peppercorns, and other spices. The marinade should continue cooking at least twenty-five minutes. Sometimes a little water is mixed with the vinegar, in order to mitigate its pungency.