Trim two necks of venison by cutting out the shoulders, not too deep,
cut the breast off rather narrow, slip your knife between the rib bones
and the flesh to half way up, saw off the bones, skewer the flap over,
detach the chine bones from the flesh, saw them off, and lard the
fillets; put them in marinade (No. 426) one day (they must be well
covered), tie them up in oiled paper, and roast for one hour; when done
glaze and salamander the tops, dress them fillet to fillet on your dish,
and sauce the same as for haunch à la Corinthienne.