A shoulder of venison to be fit for roasting should be very ripe; that is, it must have hung for something like a fortnight, in order to admit of the sinews and fibres of the meat becoming well mortified by keeping it hung in a well-ventilated cool atmosphere. When about to roast a shoulder of venison, let it be enveloped in greased paper, and paste, similarly to the haunch; it will take about one hour and three-quarters roasting, and must be frothed and served as recommended for the haunch.
Note.—It is essential to cover a shoulder of venison with mutton fat, previously to roasting it, as it has none of its own.