No. 987 — Braised Elk or Chamois Roast

Pound a cut of elk or chamois and place it in a glazed earthenware pot. Cover with cooled vinegar previously boiled with salt and spices as in Nos. 3575–3576.

Keep in a cool place, turning the meat every day.

Remove the meat. Coat strips of pork fat with crushed allspice or black pepper, cloves and marjoram. Make small cuts in the meat and insert the seasoned fat.

Cover the whole joint with thin pork-fat slices and brown lightly in a hot oven. Transfer to a saucepan, pour over its pan juices after skimming the fat, and add 1½ glasses of vinegar, ½ glass of Madeira and a piece of concentrated dried stock.

Cover tightly and braise gently until tender. Arrange on a dish and let cool.

Garnish with aspic (lanspik), or cover with the sauce in which the roast was braised. If using the sauce, first reduce it well and beat it over ice to thicken.