Venison, excellent substitute for.
Skin a loin of mutton; put to it a quarter of a pint of port wine, half a pint of spring water, two spoonfuls of vinegar, an onion with three cloves, a small bunch of thyme and parsley, a little pepper and salt, to your taste. Stew them with the mutton very slowly for two hours and a half; baste it with the liquor very often; skim off the fat, and send the gravy in the dish with the mutton. Sauce—the same as for venison.