Notion Club Revival Challenge: Recipes - Pigeon and Venison
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lay the woodcocks on it, and have about a Quarter of a pint of gravy. 
pour it into a Dish, and Sit it over a lamp or Chaffing dish for 
3 minutes, and send them to Table. you are to observe: we never 
take any thing out of a wood cock or Snipe
To Roast a Pigeon
Take some Parsley shred fine; A Piece of Butter as big as A 
Walnut a little Pepper and Salt; tie the Neck-End tight: 
tie a String round the Legs and Rump, and fasten the 
other side End to the top of the Chimney piece. Baste them 
with Butter, and when they are enough lay them in the Dish 
and they will Swim with gravy you may put them on a 
little Small Spit, and then tie Both Ends Close
To Roast Venison
Take a Haunch of Venison, and spit it. take 4 Sheets of White 
Paper. Butter them well, and rub about your Venison. then tie your 
Paper on with a Small String: and baste it very well all the time it 
is Roasting. if your fire is very good and brisk; 2 hours will do it; and: 
if a Small Haunch, an Hour & half. the Neck & Shouldier must 
be done in the Same manner, which will take an Hour & a half, and when 
it is Enough take off the Paper, and drudge it with a little flour just to 
make a froth; but you must be very quick, for fear the Fatt should melt, you 
must not put any Sauce in the Dish, but what comes off the meat, but 
have some very good gravy and put into your Sauce-boat or Bason 
you must always have Sweet Sauce with your Venison in another 
Bason. if it is a large Haunch it will take 2 hours & a half  




Taken from "Art of Cookery" (1760)  
public domain
http://digital.lib.uiowa.edu/cdm/fullbrowser/collection/cookbooks/id/3221/rv/compoundobject/cpd/3270