TO ROAST VENISON.
Wipe the venison dry, Sprinkle with salt, and cover with writing paper rubbed with clarified fat; cover this with a thick paste made of flour and water, round which, tie with packthread white kitchen paper, so as to prevent the paste coming off; set the venison before a strong fire, and baste it directly and continue until it is nearly done, then remove the paper, paste, &c.; draw the venison nearer the fire, dredge it with flour, and continue basting; it should only take a light brown, and should be rather under than over-done; a large haunch requires from three to four hours roasting, a small one not above three. Serve with the knuckle, garnished with a fringe of white paper, and with gravy and red currant jelly, either cold or melted, in port wine, and served hot.
A VENISON PASTY.
Having baked or boiled two hours in broth, with a little seasoning, any part selected, cut the meat in pieces, season with cayenne pepper, salt, pounded mace, and a little allspice, place it into a
