Extract the bones through the under-side. Make a stuffing of several
slices of fat mutton, minced fine and seasoned smartly with cayenne,
salt, allspice, and wine, and fill the holes from which the bones were
taken. Bind firmly in shape with broad tape. Put in a large saucepan
with a pint of gravy made from the refuse bits of venison; add a glass
of Madeira or Port wine, and a little black pepper. Cover tightly, and
stew very slowly three or four hours, according to the size. It should
be very tender. Remove the tapes with care; dish, and when you have
strained the gravy, pour over the meat.
This is a most savory dish.