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Roast Saddle of Venison, Currant Jelly (Procure a small rather stale)

Procure a small, rather stale saddle of venison of about four pounds. Neatly tie it around with string. Season with a level tablespoon salt and half teaspoon pepper, well rubbed all over.

Lay the saddle on a small roasting pan, pour a tablespoon hot fat over the saddle and two tablespoons water at the bottom of the pan. Set in the oven and roast for forty-five minutes, being careful to turn and frequently baste with its own gravy. Remove from the oven, dress it on a hot dish, untie the string, skim the fat from the surface of the gravy, strain the gravy over the venison and send to the table with currant jelly separately.