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Roasted Forequarter of Venison

Bone the venison, beat it well and rub it with salt. Prepare a paste of flour, eggs, a pinch of salt, and a small quantity of water, and leave it in a cool place for an hour; then roll it out thinly, cover it with slices of bacon, place the venison on the bacon, sprinkle some salt and pepper over it, and wrap it up. Dampen the edges of the paste with water, and press them firmly together, wrap in a sheet of buttered paper, and roast it in a hot oven on a baking pan. Fifteen minutes before taking the venison up, remove the paper and paste. When cooked take the joint carefully off the pan, place it on a hot dish, and serve with red currant jelly, and a sauceboatful of poivrade sauce.