Saddle of Venison, Port Wine Sauce and Currant Jelly

Cut the saddle from a roebuck the same as a saddle of mutton, leaving one rib adhere to the end of the loin on both sides; remove the haunch, cutting it off rounded or straight, while crossing the thick loin end; pare the surplus fat and remove the skin carefully that covers the sirloin; lard it with two rows of lardons (No. 3, Fig. 52) inserting them into the meat across the saddle, and the entire length of the sirloin. Roast it either on the spit or in the oven, detach the pan, glaze with a little gravy (No. 404), strain this through a sieve, skim off the fat and pour it over the saddle. Serve separately, but at the same time some currant jelly or port wine, and jelly sauce made by dissolving the jelly in port wine and thickening it with brown sauce (No. 414).