886 | Civet of Venison, Poivrade Sauce.
—Procure two and a half pounds of venison, the lower part if possible (for the lean parts are preferable), cut it into small square pieces, and lay them in an earthen jar, with one sliced onion, half a bunch of parsley-roots, a sprig of thyme, two bay-leaves, twelve whole peppers, two pinches of salt, half a pinch of pepper, and half a glassful of vinegar. Let them marinate for twelve hours. Drain off the juice, and put the venison in a sautoire with an ounce of clarified butter; let cook for ten minutes, then add three tablespoonfuls of flour, stirring well. Moisten with one and a half pints of broth (No. 99), also the marinade-liquor (or juice), well strained. Season with a pinch of salt and half a pinch of pepper, and let cook again for forty minutes. Arrange the civet nicely on a hot dish, sprinkle a little chopped parsley over, and serve.