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Haunch of Vension

Rub the venison over with pepper, salt, and butter. Repeat the rubbing. After it has been put in the oven, put in as much cold water as will prevent burning and draw the gravy. Stick five or six cloves in different parts of the venison. Add enough water to make sufficient gravy. Just before dinner, put in a glass of red wine and a lump of butter rolled in flour, and let it stew a little longer.--Mrs. T.