(Recipe #127, page 107)
As has already been noted, game should be lightly rinsed, not refreshed by soaking. Bloody pieces damaged when the animal was shot are an exception. Ancient custom insists that game not be allowed to become “high” by aging too long, because that destroys all its goodness.
Roasts must be carefully skinned and well larded (see directions for preparation in section I); roast game in a moderate oven with lots of butter and pork fat, basting constantly to keep the roast moist. Adding cream gradually to make gravy will make the roast and gravy especially good.
Except for wild boar, the head is the least desirable part of the animal; it is used only to make a simple ragout, like the pork ragout made when a pig is slaughtered. The neck can also be used for such a ragout, but the tongue is very good. Next comes the breast, unless the hunter’s shot as made it bloody, in which case it is best suited to a ragout. The breast is followed by the blade and legs, which are best stewed; the legs also make good roasts. The saddle makes the best roast.
Translated by David Green.