1792—Selle de Chevreuil à l’Allemande

Marinade the saddle for two or three days in raw marinade No. 169, Raw Marinade for Butcher’s Meat or Venison, and roast it, on a narrow baking-tray, upon the vegetables of the marinade.

As soon as the joint is cooked, withdraw it; swill the tray with a little No. 168, Cooked Marinade for Venison, and almost entirely reduce. Clear of grease; add two-thirds pint of cream and one powdered juniper berry; reduce by a third; complete with a few drops of melted glaze, and rub through tammy.

Serve this sauce at the same time as the saddle, which set on a long dish.