Season with butter and parsley. Roast in 450 degree oven for 10 minutes. Baste frequently. Lower oven to 350 degrees for 35 minutes (continue basting). Place under broiler for a few minutes to brown. (Watch under broiler carefully, not over 5 minutes.)

HOT WINE SAUCE:

1 tbsp. butter
1/2 glass currant jelly
Juice of 1/2 lemon
Pinch cayenne
3 cloves
1 tsp. salt
1/2 c. port wine

Simmer together for 5 minutes all ingredients except wine. Strain. Add wine and a little gravy. One tablespoon cornstarch to thicken slightly.