Lard a 6-pound piece of bear loin through the center of the meat with 1/4 pound fat larding pork cut into strips. Place the meat in a marinade (below) for 4 to 5 days, turning it occasionally. Put the vegetables from the marinade into a roasting pan, place the meat on top of the vegetables and roast it for 1 1/2 hours. Use a hot oven (450º F.) for the first 15 minutes, and then a moderate oven (350º F.) for the remaining time. Baste the meat frequently with the pan drippings. When done, remove the meat from the pan and keep it hot. Add 1 1/2 cups liquid from the marinade to the contents of the roasting pan , bring the mixture to a rapid boil, and reduce it to 1 generous cup, stirring from the bottom of the pan to loosen the gelatinous particles adhering to it. Add 1 cup scalded heavy cream, boil once, strain through a fine sieve, pressing gently to express the vegetable pulp. Pour half the sauce over the meat and serve the rest in a sauceboat. Garnish the platter with water cress, thin half slices of lemon, and small triangles of butter-fried bread, and serve with a side dish of red currant jelly.
Marinade for Game: Combine the following ingredients in a large enameled saucepan: 2 medium-sized onions, sliced, 2 carrots, sliced, 1 bunch celery, coarsely chopped, 1 quart dry white wine, 1 cup vinegar, 1 tablespoon salt, 1/2 teaspoon tarragon, 2 shallots, finely chopped, 1 large clove garlic, mashed, 2 large bay leaves, and 16 peppercorns, bruised. Bring the mixture to a rapid boil, let it boil up 3 or 4 times, and then allow to cool before adding the bear meat.
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