Jugged Venison

To jug venison use the breasts, neck, shoulder, and thick loin end (the shoulder and loin ends are to be larded through the meat with seasoned lardons (No. 2, Fig. 52). Cut the meats into pieces an inch and a half to two inches square, and for three pounds of it allow six ounces of unsmoked bacon cut in quarter-inch dice; fry the whole in butter, and when stiffened dredge with three table-spoonfuls of flour; let brown slightly, then moisten with six gills of red wine, and three gills of stock (No. 194a), adding a bunch of parsley garnished with thyme and bay leaf, some dry orange peel, a whole clove of garlic, and a seasoning of pepper and salt; cook slowly for one hour and a half, then put in three dozen small onions fried in butter, and three-quarters of a pound of small mushrooms; skim the fat from the surface, and add two gills of brandy, one gill of Madeira, and the strained juice of two lemons, or else three tablespoonfuls of good vinegar. Pile up the meats on a dish; season and reduce the sauce, suppress the parsley, and pour it over the meats; surround with heart-shaped bread croutons fried in oil, then serve.