Game must not be soaked in water and it should be washed only when necessary and then quickly dried. The flavor of game depends greatly on its preparation, the latter makes it one of the finest dishes. Game ought to be fried and roasted; boiled game is never as savory. Butter, bacon and cream are the best fats in which to fry game. Sweet-sour victuals are best to serve with game as: Red cabbage, apple sauce, currant jelly and Cumberland sauce. No. 1—ROAST SADDLE OF VENISON. Quantity for 6–10 Persons. 1 saddle of venison Salt 1 pinch of pepper Bacon for larding 1 pt of sour cream, good measure 1 tsp. of lemon juice 1½ tbsps. of flour ½ cupful water ½ lb. of butter Preparation: The deer, fawn or doe must hang in its skin a few days before it is cooked. The neck is cut off. The ribs are chopped off if they are too long. The skin is taken off, the meat pounded and larded closely with bacon strips; place a thin slice of bacon under the fillets. Fry the venison on both sides with part of the ½ lb. of butter, put the rest of the butter into the pot or pan and roast the meat 45 minutes, basting frequently with the sour cream. The roast should be pink inside and very juicy. Put it on a hot platter and prepare the gravy. Stir the flour into the frying butter, brown it a few minutes, add the water, cook 5 minutes and add the lemon juice, then strain. Remarks: The remnants of this venison may be utilized in a soup. Fry them with some butter or lard and soup greens and a tablespoonful of flour, add water and cook slowly for two hours. For directions refer to No. 63 and 64 under Soups, Chapter 1. No. 2—LEG OF VENISON. Quantity for 6 Persons. 1 leg of venison, 3½ to 4 lbs. Salt ¼ lb. of butter ½ qt. sour cream ⅛ lb. of bacon cut in wide, thin slices, for lining the pan 1 tbsp. of flour ½ cup of water ⅛ lb. bacon strips Preparation: The meat is pounded on both sides, washed, dried, skinned and larded with bacon. The joint of the leg is chopped. Scald the leg with a pint of boiling water and place it into the hot butter in the roasting pan, brown it on both sides, then place the bacon slices on the bottom of the pan and the leg of venison on top of them, roast in the oven for one hour, basting it often with spoonfuls of cream. The Gravy: After the leg of venison is done, stir the flour into the drippings, brown it for 2 minutes, then add the water, cook for 5 minutes and strain. Remarks: With a tablespoonful of red wine you can improve the gravy. If you wish to have the meat rare, allow ¾ hour for roasting. Add or subtract some of the time for frying according to the size of the piece of venison. No. 3—VENISON CUTLETS. 2½ lbs. of venison from back or loin Salt Scant ⅛ lb. of butter For the Gravy. ⅛ lb. of butter 3 tbsps. of flour 1 qt. of water ¼ pt. of Madeira Some soup greens 1 pinch of sugar Salt 1 clove 1 tsp. of meat extract ½ tsp. of lemon juice 1 pinch of pepper