Rack of Venison, Roasted Colbert Sauce

Have two racks of venison of seven ribs each, bone, suppress the shine bone (see drawing for rack of mutton Fig. 343); remove the skin covering the meat and lard with lardons (No. 3, Fig. 52); put them into a cold cooked marinade (No. 114) for six hours. Roast, dress on a hot dish, pour over the well-skimmed gravy from the dripping pan, to which clear gravy (No. 404) has been added, and surround with Marchioness potatoes (No. 2797) serving a Colbert sauce (No. 451) separately.