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Roast Leg of Venison

Wipe carefully, draw off the dry skin. Lard the lean side of the leg; then soften one-quarter of a cup of butter, rub it over the meat, and dredge with salt, pepper, and flour. Lay the leg on the rack in the baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven, and watch carefully until the flour in the pan is browned, which should be in five minutes. Add boiling water to cover the bottom of the pan, and after roasting fifteen minutes, baste the venison well, and repeat the basting every fifteen minutes until the meat is done, renewing the water in the pan as often as necessary. Should the meat be liked very rare, allow for a ten-pound roast, one and onequarter hour of cooking; but most tastes require at least fifteen minutes longer than that. Serve with a gravy made from the juices in the bottom of the pan, the same as that for roast beef, sending the gravy to the table in a gravy-boat. Always serve currant jelly with venison. The oven must be very hot the first half hour, and after that the heat may be lessened somewhat.