Roast Fawn
When the fawn is thoroughly washed, stuff with a forcemeat made of bread crumbs, chopped pork, the juice of half of a lemon, a very little grated nutmeg, pepper and salt, moisten with cream, bind with beaten egg and melted butter. Sew up the fawn, turning the legs under, and binding close to the body. Bind on thin slices of fat pork, roast in a quick oven. Allow twenty-one minutes to a pound. Twenty-one minutes before it is dished, remove the pork, and brown the fawn, basting with melted butter. At the last dredge with flour, let this brown, froth with butter, and serve. Use an abundance of parsley for garnishing. Hares and rabbits can be roasted in the same way, also a kid.