HAUNCH OF RED DEER, A LA GLENGARRY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Marinade
Instructions (5)
  1. Trim and remove the whole of the chine-bone of a haunch of red deer.
  2. Saw off the shank and scrape the leg-bone so as to show about an inch.
  3. Pare off the whole of the surface (excepting the leg part,) in an oval form, and lard it closely like a Financière.
  4. Place the haunch in a large earthen pan with sliced carrot and onion, parsley, bay-leaves and thyme, cloves, mace, and bruised pepper-corns; adding to these a gallon of common vinegar, a handful of salt, and half a gallon of water.
  5. Let the haunch steep in this pickle for about ten days.
Original Text
HAUNCH OF RED DEER, A LA GLENGARRY. Trim and remove the whole of the chine-bone of a haunch of red deer; saw off the shank and scrape the leg-bone so as to show about an inch. Then pare off the whole of the surface (excepting the leg part,) in an oval form, and lard it closely like a Financière. Place the haunch in a large earthen pan with sliced carrot and onion, parsley, bay-leaves and thyme, cloves, mace, and bruised pepper-corns; adding to these a gallon of common vinegar, a handful of salt, and half a gallon of water; let the haunch steep in this pickle for about ten days,
Notes
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