taking care to turn it over twice a-day, and at the expiration of that
time, the venison will be fit for dressing.
After the venison has been marinaded, place it in a large oval
braizing-pan, and garnish with four carrots, four onions, four heads
of celery, two garnished faggots of parsley, &c., eight cloves, and four
blades of mace; moisten with a bottle of Madeira, and three large
ladlefuls of good broth; cover with a sheet of thick brown paper
well buttered; set it to boil, and then place the lid on with live embers
of charcoal upon it, and put the pan on a moderate stove-fire to braize
gently for seven hours—moistening the larding of the venison fre-
quently with its own liquor, by which means when the venison is
done, it will be nicely glazed. It should now be taken up on to a
baking sheet, and placed in the oven for a few minutes to dry the
larding: then glaze and dish it up. Pour a well-made Poivrade sauce
(No. 29) under it, garnish it round with quenelles of grouse, bread-
crumbed and fried, and at each end place groups of venison fry; put
a ruffle on the leg-bone, and send to table with sweet sauce, separately
in a boat.