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Roast Saddle of Venison, Currant Jelly (Procure a nice small saddle)

Procure a nice small saddle of venison of about four pounds. Neatly tie it with string all around. Season with a level teaspoon salt and half teaspoon pepper, well rubbed in. lay the saddle on a small roasting tin; pour a tablespoon hot fat over the saddle and two tablespoons water in the bottom of the pan. Set in the oven and roast for forty-five minutes, being careful to turn and baste with its own gravy quite frequently. Remove from the oven, dress on a hot dish; skim the fat from the surface of the gravy, then strain the gravy over the venison and send to the table with currant jelly, separately.