Method

Remove the skin from a fillet of roebuck, lard with thin strips of larding fat, and put the meat in an earthenware receptacle, with sliced onions, turnips and carrots, 2 bay-leaves, thyme, 2 or 3 juniper berries, a few cloves, cover with cider and stand in a cool place for 3 days, turning the meat frequently. Remove from the marinade, dry, put it in an earthenware casserole, and brown in hot butter. Add the vegetables from the marinade, season with salt, cover closely and cook till the meat is tender and the vegetables lightly browned.

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