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.