The principal and most recherché part of this ferocious animal is the
head, which is eaten cold, stuffed the German fashion; it is, however, a
second course dish, and will be given in that series. The cotelettes are
dressed exactly as the chevreuil, it may also be minced, but as it is
seldom or ever eaten in this country, I shall content myself with these
few remarks (see Boar’s Head, No. 984).