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Roasted Saddle of Venison

Procure a small saddle of venison weighing about five pounds, pare it neatly, remove the sinews from the surface and lard it with a larding-needle, tying it three times round. Put into a roastingpan one sliced onion and one sliced carrot, then put in the saddle, seasoning with one pinch of salt; spread over one-half ounce of butter and stand it in a brisk oven for fifty minutes, basting it frequently with its own gravy. Untie before lifting it from the pan, and arrange it on a hot dish. Pour into the pan one wineglassful of Madeira wine and one gill of white broth, and let it come to a boil on the stove. Skim off the fat, strain the lean part over the saddle, and serve it with one-half pint of hot currant jelly sauce in a sauceboat. Roasted Shoulder of Venison, French Style Bone and stuff a shoulder of venison, lard it, and either roast or bake it, protecting the lardoons with several thicknesses of buttered paper. If the meat is basted while it is being cooked, take care not to baste the larded part, as that would soften the lardoons. When the venison is nearly done season it with salt and cayenne remove the buttered paper, brown the lardoons and then remove the skins used to confine the stuffing, and serve the venison hot with red currant jelly or any suitable sauce.