Pound a piece of elk or chamois, place in a glazed pot, and cover with cooled vinegar that has been boiled with salt and spices. Set the meat in a cold place, turning it each day. Remove the meat from the marinade, lard it with pork fat, and roll the meat in ground allspice or black peppercorns and in cloves and marjoram. Using a knife, make small slits in the meat with a knife and insert pieces of pork fat. Wrap the entire piece of meat with slices of pork fat, brown lightly in a hot oven, and then transfer the meat to a stewpan. Skim the fat from the pan juices and pour the juices over the meat. Add 1½ glasses vinegar, ½ glass wine, and a piece of dry bouillon. Cover tightly and stew over a low fire until tender. When the meat is cooked, transfer it to a platter to cool. Decorate with aspic or cover with the sauce in which the meat was stewed. If using the sauce, it must first be well reduced and then beaten on ice until it thickens.