REMOVES OF VENISON, RED DEER, AND ROEBUCK,
COMPRISING
Haunch of Venison, à l'Anglaise. Haunch of Red Deer, à la Kinnaird.
" " à la St. George. Necks of Red Deer, à la Marie Stuart.
Haunch of Red Deer roasted, à l'Ecossaise. Fillets of Red Deer, à la Royale.
" " à la Glengarry.
HAUNCH OF VENISON ROASTED, A L'ANGLAISE.
Saw off the shank-bone, remove the sinew, pare away the dark dry
skin from the skirt, and also the dried surface of the under part.
Then cover the haunch with a large sheet of buttered paper, and over
that, place a covering of flour and water paste, about half an inch in
thickness; envelope the whole with two large sheets of cartridge-
paper, and having fastened these on with string, place the venison on
a cradle-spit, or, if that be wanting, the haunch of venison should be
first put on the common spit, preparatory to its being covered as
aforesaid. If the haunch be a fine one, it should be allowed from
four hours to four and a half to roast, and about twenty minutes
before it is done, the paste and paper should be removed, and a little
salt sprinkled over it. Then with a dredger-box shake over some flour
to froth and colour it; baste it with four ounces of fresh butter, and
about five minutes after, take the haunch up from the fire, place it
on its dish, pour a rich brown gravy under it, put a paper ruffle on
the bone, and send to table, with a sauceboat filled with sweet sauce
(No. 65).