A neck or breast of venison is rendered very savory by treating it as
follows: Take off the skin and cut the meat off the bones into pieces
of about an inch square; put these, with the bones, into a stewpan,
cover them with veal or mutton broth, add two thirds of a teaspoon of
powdered mace, half a dozen allspice, three shallots chopped fine, a
teaspoonful of salt, a saltspoon of Cayenne, and a tumbler of port
wine; stew over a slow fire until the meat is half done, then take it
out and let the gravy remain on the fire ten or fifteen minutes
longer. Line a good sized dish with pastry, arrange your meat on it,
pour the gravy upon it through a sieve, adding the juice of a lemon;
put on the top crust, and bake for a couple of hours in a slow oven.