Haunch of Venison

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Put on the lid, and after having allowed it to boil on a brisk stove-fire, place it in the oven or on a moderate fire to continue braizing very gently for about from five to six hours—taking care to moisten the surface frequently with its own braize.
  2. When the venison is done, take it up on a deep baking-dish, put about a pint of its own broth under it, trim it neatly and mask it all over with a thick coating of the following preparation.
  3. Bake some slices of bread of a light-brown colour, and afterwards pound and sift them.
  4. Put one pound of this into a basin, and add thereto half an ounce of powdered cinnamon, four ounces of fine sugar, and as much port wine as will suffice to moisten the whole into a thick paste.
  5. Use this to cover the haunch of venison, smooth it over with the blade of a knife, and put it in the hot closet to dry the surface of the crust.
  6. When about to send to table, place the venison on a dish, pour some Victoria cherry sauce (No. 64) round it, garnish with alternate groups of prunes stewed in wine, and potato quenelles; put a ruffle on the bone and serve.
Original Text
put on the lid, and after having allowed it to boil on a brisk stove-fire, place it in the oven or on a moderate fire to continue braizing very gently for about from five to six hours—taking care to moisten the surface frequently with its own braize. When the venison is done, take it up on a deep baking-dish, put about a pint of its own broth under it, trim it neatly and mask it all over with a thick coating of the following preparation : bake some slices of bread of a light-brown colour, and afterwards pound and sift them; put one pound of this into a basin, and add thereto half an ounce of powdered cinnamon, four ounces of fine sugar, and as much port wine as will suffice to moisten the whole into a thick paste; use this to cover the haunch of venison, smooth it over with the blade of a knife, and put it in the hot closet to dry the surface of the crust. When about to send to table, place the venison on a dish, pour some Victoria cherry sauce (No. 64) round it, garnish with alternate groups of prunes stewed in wine, and potato quenelles; put a ruffle on the bone and serve.
Notes
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