1794—Selle de Chevreuil aux Cerises

Keep the saddle for twelve hours in marinade (No. 169, Raw Marinade for Butcher’s Meat or Venison) made from verjuice instead of vinegar. Roast it on the spit, basting it with the marinade, and keep it slightly underdone.

At the same time, serve a cherry sauce consisting of equal quantities of poivrade sauce and red-currant jelly, to each pint of which add three oz. of semi-candied cherries, set to soak in hot water thirty minutes beforehand.

N.B.—This saddle need not be marinaded if it be desired plain.