Saddle of Venison a la Morton

Pare, lard and roast a saddle of venison; as soon as it is done cut off the tenderloin and replace it without deforming the meat, then pour over a little gravy (No. 404) and garnish around with macaroni croquettes, glazed turnips, fried Jerusalem artichokes, boiled white beans and boiled potato balls three-quarters of an inch in size; serve currant jelly apart, also a poivrade sauce (No. 522) having a little Worcestershire added and the whole stirred with some maitre d'hotel butter (No. 581), when ready to serve.