Roast Fawn.
Clean, wash thoroughly; stuff with a good force-meat made of bread-crumbs, chopped pork, pepper and salt, a little grated nutmeg, the juice of a lemon. Moisten with water and cream, bind with beaten egg and melted butter. Sew up the fawn, turning the legs under, and binding close to the body. Cover with thin slices of fat pork, bound on with pack-thread, crossing in every direction, and roast at a quick fire. Allow twenty-two minutes to a pound. Twenty minutes before it is dished, remove the pork, and set down the fawn to brown, basting with melted butter. At the last, dredge with flour, let this brown, froth with butter, and serve.
Garnish with abundance of curled parsley, dotted with drops of red currant jelly. A kid can be roasted in the same way—also hares and rabbits.