VENISON, Marinaded and Baked

From a
1902
cookbook
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Take a shoulder of Venison,
bone and flatten it,
lay it in a deep dish with
1 pint of Vinegar,
1/2 pint Oil,
1 slice of Onion,
a bunch of Sweet Herbs,
the grated Rind of a Seville Orange,
1 pinch of grated Nutmeg,
and a little Pepper,
Salt,
and Powdered Sugar.
A glassful of White Wine may be added or not.
Let it remain in this Marinade for 48 hours,
and turn it about 3 or 4 times.
Take it up,
cover with Greased paper,
and bake in a moderately heated oven
until done enough.
Serve with Venison Sauce.
Time to bake the Venison,
1 3/4 to 2 hours,
according to size.
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