Cassell's dictionary of cookery

— Make a marinade by mixing together a pint of vinegar and a tea-spoonful of black pepper. Remove the bones from a shoulder of venison, flatten it on a table, and lay it, with the neck (from which half a pound of the meat has been cut), in the marinade. Let it lie for twelve hours. Mince the meat which was cut off with four ounces of fat bacon, and add a pinch of cayenne and a little grated nutmeg. Spread this forcemeat on the inside of the shoulder, roll and bind it tightly, and roast in the usual way. Serve with strong unflavoured gravy, and sweet or piquant sauce. Time to roast the joint, two hours to two hours and a half, according to size. Probable cost of venison, very uncertain. Venison, Shoulder of. Roast,— Be careful that the shoulder of venison is not separated from the neck till the buck is cold and stiff, otherwise the appearance of both joints will be spoilt. Let the shoulder hang in a cool airy situation as long as it can be kept untainted. Examine twice a day, and wipe away any moisture that may appear. Cover aU over with thin slices of mutton fat. It is important that this should be done, because the meat has none of its own. "Wrap it in greased paper, then in a stiff flour and water paste, and afterwards in greased paper again. Hang it before a sound clear fire, roast, and serve like a haunch, with the same accompaniments. The flour and water paste is sometimes omitted; the slices of mutton fat should never be. Time to roast a shoulder of venison, about an hour and three-quarters. Probable cost of venison, very uncertain. Venison, Shoulder of, Stewed.— Bone the shoulder, and flatten it on a table. Season with a savoury powder made of two table-spoonfuls of salt, half a tea-spoonful of cayenne, half a tea-spoonful of pounded mace, and a tea-spoonful of powdered white sugar. Lay over the joint thin slices of the fat of a loin of mutton, roll tightly, and bind securely with tape. Place it in a stewpan as nearly as possible of its own size, pour over it as much stock as will cover it, let it boil, skim it, and simmer gently till tender. Turn it over when half done. Take it up, remove the tape, and lay the venison on a dish. Strain the gravj', thicken with brown thickening, season with salt and cayenne, add a glassful of wine, and serve with the meat. Time to stew the venison, three to four hours, according to size. Probable cost, very imcertain. Venison, Shoulder of, Stewed (another way). — Let the meat hang as long as it will keep sweet. Take out the bone, and beat the meat with a rolling-pin ; lay some slices of mutton fat that have been soaked a few hourt in a little red port ; sprinkle a httle pepper and allspice over it in fine powder ; roll it up tight, and tie it. Set it in a stewpan that will just hold it with some mutton or beef gravy, or broth, a quarter of a pint of port wine, some pepper and allspice. Cover close, and simmer as slowly as you can for three or four hours. When quite tender, take off the tape, set the meat on a dish, and strain the gravy over it. Serve with currant jelly.