Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);1795 SELLE DE CHEVREUIL A LA CUMBERLAND
[SADDLE OF VENISON THE CUMBERLAND WAY]
Roast it like a haunch of venison, without marinading it. Send it to the table with a timbale of French beans, cohered with butter, and serve a Cumberland sauce (No. 134) separately.