Original Receipt from 'The cook and housewife's Manual' By Christian Isobel Johnstone (Johnstone 1828)479. Parsons or Friar's Venison, - When kept till very tender, bone a shoulder of mutton, and lay it to steep in wine, vinegar, herbs, and spices. Make a forcemeat of the trimmings and the kidney, or of ham, or tongue, with oysters or mushrooms. Stuff the shoulder,- cover it with veal-caul or paper; roast or braise it, and serve with venison-sauce. Garlic gives the flavour of foreign cookery, if this flavour is wished.