TO ROAST VENISON

After the haunch of venison is spitted, take a piece of butter, and rub all over the fat, dust on a little flour, and sprinkle a little salt : theii take a sheet of writing paper, butter it well, and lay over the fat part ; put two sheets over that, and tie the paper on with small twine. Keep it well basted, and let there be a good soaking fire. If a large haunch, .it will take near three hours to do it. Five minutes before you send it to the table, take off the paper, dust it over with a little flour, and baste it with butter; let it go up with a good froth ; put no gravy in the dish, but send it in one boat, and currant jelly, melted, in another.