Clean, wash thoroughly; stuff with a good force-meat made of
bread-crumbs, chopped pork, pepper and salt, a little grated nutmeg,
the juice of a lemon. Moisten with water and cream, bind with beaten
egg and melted butter. Sew up the fawn, turning the legs under, and
binding close to the body. Cover with thin slices of fat pork, bound
on with pack-thread, crossing in every direction, and roast at a quick
fire. Allow twenty-two minutes to a pound. Twenty minutes before it is
dished, remove the pork, and set down the fawn to brown, basting with
melted butter. At the last, dredge with flour, let this brown, froth
with butter, and serve.
Garnish with abundance of curled parsley, dotted with drops of red
currant jelly. A kid can be roasted in the same way—also hares and
rabbits.