Roebuck

Plainly dressed roebuck is a very sorry kind of food; it is really good only when it is larded, and pickled in a marinade, and served with a good sauce, or else made into a haricot, or jugged in the same way as it is customary to jug hares. At present I will instruct you how to dress a haunch of roebuck:—

First, saw off the shank-bone, and also the spine-bone; and then, having pared away the superficial skin from the outer part of the leg, and also along the loin, let these bare places be closely larded; and when this is completed, set the roebuck to steep in sufficient marinade, No. 299, to cover its surface; and allow it to remain in this pickle for a week; it will then be fit to dress; and when about to cook the roebuck, spit it, and roast it before a clear fire for about an hour and a half, basting it very frequently, as otherwise it would certainly eat dry; and when it is done, glaze it, dish it up with fancy-shaped fried potatoes, or German quenelles, No. 356, and groups of stewed prunes, sauce over with poivrade, and serve hot.

Note.—Larded roebuck may also be braized and garnished with the same ragouts, &c, as recommended for larded joints of mutton.