To make the gravy: Pour off all the fat from the baking pan, and put in the pan a cupful of boiling water. Stir from the sides and bottom, and set back where it will keep hot. In a small frying-pan put one table-spoonful of butter, a small slice of onion, six pepper-corns and four whole cloves. Cook until the onion is browned, and then add a generous teaspoonful of flour. Stir until this is browned; then, gradually, add the gravy in the pan. Boil one minute. Strain, and add half a teaspoonful of lemon juice and three table-spoonfuls of currant jelly. Serve both venison and gravy very hot. The time given is for a saddle weighing between ten and twelve pounds. All the dishes and plates for serving must be hot. Venison is cooked in almost the same manner as beef, always remembering that it must be served _rare_ and _hot_.

Roast Leg of Venison.

Draw the dry skin from the meat, and wipe with a damp towel. Make a paste with one quart of flour and a generous pint of cold water. Cover the venison with this, and place before a hot fire, if to be roasted in the tin kitchen, or else in a very hot oven. As the paste browns, baste it frequently with the gravy in the pan. When it has been cooking one hour and a half, take off the paste, cover with butter, and dredge thickly with flour. Cook one hour longer, basting frequently with butter, salt and flour. Make the gravy the same as for a saddle of venison, or serve with game sauce. The time given is for a leg weighing about fifteen pounds.

ENTREES.

Fillet of Beef, Larded.