French Spiced Venison.

Just 4 u

Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking−pan. Pour over a cup of
melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake,
covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry
and let brown. Serve with celery and currant jelly.