Read it through once

Venison and mutton are so similar in texture and taste that even an experienced gourmet has trouble in telling them apart after marinating—a necessary step for large cuts of wild meats like venison and boar, which will spoil if not put in an acid (vinegar) solution. So if you don’t have a friend who hunts, buy a large leg of mutton or lamb; marinate it in an enamel, glass, pottery, or stainless-steel container in a solution of four bottles of dark beer or porter, one cup of malt vinegar, garlic, and spices; cinnamon, mace, nutmeg, sea salt, peppercorns, juniper berry, bay leaf, fennel, rosemary; thyme, sage, and just about any dried herb you’ve got. Marinate for about three days. The morning of your feast remove it, dry it, and stick it full of cloves. Roast it just like the goose—again about twenty minutes to the pound—basting it with its own juices and with a reduction of the marinade.