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Simple Fawn Cooking Recipe

Below is the quick and easy cooking recipe for Fawn.

A fawn, like a sucking pig, should be dressed almost as soon as it is killed. When very young, it is trussed, stuffed, and spitted the same as a hare. But they are better eating when of the size of a house lamb, and then roasted in quarters: the hind quarter is most esteemed. The meat must be put down to a very quick fire, and either basted all the time it is roasting, or be covered with sheets of fat bacon. When done, baste it with butter, and dredge it with a little salt and flour, till a nice froth is set upon it. Serve the Fawn it up with venison sauce. If a fawn be half roasted as1 soon as received, and afterwards made into a hash, it will be very fine.

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