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Civet of Venison

Cut two pounds tender venison, from a leg, into inch-square pieces. Heat one and a half tablespoons butter in a saucepan, add the venison; season with a teaspoon salt and half teaspoon white pepper; gently brown for ten minutes, turning the pieces once in a while. Then add two ounces lean, salt pork cut in quarter-inch-square pieces and twelve very small, peeled white onions; brown for ten minutes longer, besprinkle with two tablespoons flour over the meat and gently stir; moisten with one gill red wine, half pint of broth and one gill of demi-glace. Tie in a bunch three branches parsley, one branch chervil, one leek, one bay leaf, two cloves, one sprig thyme, one bean sound garlic, and add to the venison. Mix a little, cover the pan, then set in the oven for forty minutes. Remove, take up the bouquet of herbs, add six finely minced mushrooms, lightly mix and serve with six heart-shaped bread croutons around the civet.