No. 780. _Of Venison for Entrées._

The haunches and necks are usually roasted, its high price would prevent

its being cut up for entrées, as that would only be spoiling a noble

dish to make a small one, and then would not be so delicious as the

joint nicely roasted, but in large families in the country, where

venison is very plentiful, the receipts for a few entrées may be very

acceptable.