Loin of Deer, Cherry Sauce

The loin is the part of the deer beginning at the thick loin end and reaching as far as the first rib; remove the skin from the sirloin and put the meat into an earthen dish with a quart of vinegar and two gills of water, should the vinegar be too strong; adding whole peppers, salt, bay leaf, thyme and parsley leaves. Leave it to marinate for several days, then lard with medium lardons (No. 2, Fig. 52); lay it it in a baking pan, and pour over some fat; cook in a hot oven and when three-quarters done season with pepper, salt, pour over vinegar, a little broth and gravy; when done dress and cover with the skimmed stock serving a cherry sauce (No. 447) apart.