Mrs. Roundell's Practical cookery book

Roebuck. — Keep the joint in the Venison Marinade given at page 279 for three or four days, turning and basting it frequently. When required, take it out, wipe it, hold it for a minute before a bright fire to seal the juices, and lard it. Roast it, covered with buttered paper, like a hare. For the sauce, take one pint of the marinade, boil and strain it ; thicken with half an ounce of flour and half an ounce of butter ; colour with caramel, reduce a little, add a tablespoonful of marsala, and serve. [Wyvern.] Roebuck is excellent if jugged according to the recipe for Jugged Hare. Slices of V enison can be grilled on a well-buttered gridiron over a clear fire. Or, when Venison is plentiful, steaks, an inch and a half thick can be cut from the leg, and broiled, or chops from the loin. Great care must be taken that the fat does not burn, for the fat of Venison is considered a great delicacy. In carving a Haunch of Venison have the joint lengthwise before you, the knuckle bone being the furthest point. Cut just round the top of the knuckle, holding the knife in a slanting position, but be careful not to let out the gravy. Then cut down the whole length from the cut made across the knuckle, cutting in slices. The greater part of the fat will be found on the left side of the Haunch as it lies before you, and a little should be added to each slice of the meat. Wild Duck.— Wild Duck of all varieties are plucked, drawn, singed, and cleaned like poultry. In trussing Wild Duck the feet are left on and crossed at the bottom of the back, to do which the legs must be twisted out of joint at the second joint above the feet. Wild Duck are liked very lightly roasted. Cover the breasts with fat bacon, and baste well. Roast the Wild Duck before a clear fire, taking off the bacon five minutes before it is done. Allow for Wild Duck from fifteen to twenty or twenty-five minutes ; for Widgeon about the same ; for Teal from twelve to twenty minutes. The outside should look browned and plump, and the flesh should be juicy and full of gravy. Vale Royal Poivrade Sauce for Wild Duck. — (Family Recipe.) — Put an onion sliced in vinegar into half a pint of strong gravy boiled clear. Add six tablespoonfuls of Chili vinegar. Boil for half an hour and serve quite hot. Bigarade Sauce. — Pare as thinly as possible the rind of two Seville oranges, cut the peel into thin shreds, and blanch them in boiling water for five minutes ; drain, and put them aside. Melt half an ounce of butter in a saucepan, stir into it half an ounce of flour, stir over a low fire till beginning to brown, and add by degrees half a pint of strong broth (with which should be boiled the giblets of the ducks), season with spiced pepper and salt, and the juice of the oranges. Add a pinch of sifted sugar, a tablespoonful of red wine, and half an ounce of good glaze. Now strain the sauce into a clean saucepan, add the boiled rinds of orange, stir till the sauce boils, and serve in a boat. [Wyvern.]