One onion, l carrot, a bundle of sweet herbs, a few cloves, pepper and salt, common stock, butter, 1 table-spoonful of flour, 1 squeeze of lemon.

Remove the bones and skin, roll it up and tie it with a string in the shape of a round of beef, put it into a stewpan with an onion and carrot, sliced, a bundle of sweet herbs, a few cloves and pepper and salt to taste, add common stock sufficient to come up to the piece of venison, cover up the stewpan and let the contents simmer gently for about three hours, turning the meat occasionally; when done strain as much of the liquor as will be wanted for sauce, into a saucepan containing a piece of butter, previously melted and well mixed with a table-spoonful of flour, stir the sauce on the fire until it thickens, then add a squeeze of lemon; pour it over the meat in a dish and serve.