The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Roast Leg of Venison

Prepare and cook it as roast mutton, allowing from twelve to fifteen minutes a pound for it to roast. Venison should be served rare, with Brown Gravy for Roasts, to one pint of which one-half tumbler of [currant jelly] and two tablespoonfuls of sherry wine have been added.