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Classic
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page 335
Wash it well with milk and water, and dry perfectly with a cloth; then dust
ground black pepper over every part. The flesh of the doe about four years old
is the sweetest and best. Either the haunch, neck, shoulder or saddle should be
roasted, the breast broiled, and fry or broil the steaks with salt pork. Being a
rather lean meat, roast requires much larding. The steaks require more cooking
than for beef.
Saddle of venison.
Use a saddle of venison of about ten pounds. Cut some salt pork in strips about
two inches long and an eight of an inch thick, with which lard the saddle, with
two rows on each side. In a large dripping-pan cut two carrots, one onion, and
some salt pork in thin slices; add two bay leaves, two cloves, four kernels of
allspice, half a lemon, diced, and season with salt and pepper; place the saddle
of venison in the pan, with a quart of good stock and a small piece of butter,
and let it boil about fifteen minutes on top of the stove; then put it in a hot
oven and bake,
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