Haunch of Red Deer Roasted, a l'Ecossaise

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (2)
  1. Prepare and roast this kind of venison as described for dressing a haunch of venison à l'Anglaise.
  2. Observe that it is necessary to allow it to hang longer than any other sort before dressing it, as it will be found to eat tough, if due attention be not paid to the time of keeping it.
Original Text
HAUNCH OF RED DEER ROASTED, A L'ECOSSAISE. Prepare and roast this kind of venison as described for dressing a haunch of venison à l'Anglaise; observing that it is necessary to allow it to hang longer than any other sort before dressing it, as it will be found to eat tough, if due attention be not paid to the time of keeping it.
Notes
—