No. 54 Saddle of Venison
[12 pounds.]
Take the top skin off. Take portion of fat out, skewer it pretty round; let it cook ¾ of an hour; cut it down in the back, take out the fillets, slice them, pepper and salt them, and put them back. Make a sauce of 1 cup of sugar, ½ cup of vinegar, 2 teacups of tomatoes, the essence out of the venison, 1 teaspoonful of nutmeg, ½ teacup of wine. Serve it with the venison. Make potato croquettes to put around the dish.