Roebuck—Haunch or Quarter—a la Bouchard

Suppress all the nerves from a good haunch of venison; lay it in a cold cooked marinade (No. 114), for two days, then drain, pare it on the kernel end and lard with lardons (No. 2, Fig. 52), range it on the cradle spit (No. 116) and let roast before a good fire from three-quarters of an hour to an hour. Dress and garnish around with stuffed peppers and rissoles of brain, Princetown (No. 947), mixed with a chopped sauce (No. 539), serving pimentade sauce (No. 521) separately.