HAUNCH OF VENISON A LA ST. GEORGE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Trim a haunch of venison in the usual manner.
  2. With the point of a small knife make a circular incision about eight inches in diameter just below the knuckle on the upper part of the haunch.
  3. With a large knife remove the surface of the part so marked out in order to leave the place bare, preparatory to its being thickly and neatly larded as for a Financière.
  4. Prepare the venison for braizing in every respect following the directions given for that part of the process in the preceding article.
  5. Having carefully and frequently moistened the surface of the venison during the time it is braizing, and kept a supply of live embers of charcoal on the lid of the braizing pan, the venison, when done, will present, if properly attended to, a bright appearance.
  6. It should then be taken up to drain on to a common dish, and after being glazed, and dished up with a rich Financière ragout (No. 188), a Poivrade sauce made with port wine, garnish the haunch with eight ornamental silver skewers, each furnished with a large double white cock's-comb, a large black truffle, a cray-fish, and a decorated quenelle.
  7. Put a handsome ruffle on the bone, and send to table.
Original Text
HAUNCH OF VENISON A LA ST. GEORGE. Trim a haunch of venison in the usual manner, and with the point of a small knife make a circular incision about eight inches in diameter just below the knuckle on the upper part of the haunch, and with a large knife remove the surface of the part so marked out in order to leave the place bare, preparatory to its being thickly and neatly larded as for a Financière. Then prepare the venison for braizing in every respect following the directions given for that part of the process in the preceding article. Having carefully and frequently moistened the surface of the venison during the time it is braizing, and kept a supply of live embers of charcoal on the lid of the braizing pan, the venison, when done, will present, if properly attended to, a bright appearance. It should then be taken up to drain on to a common dish, and after being glazed, and dished up with a rich Finan- cière ragout (No. 188), a Poivrade sauce made with port wine, garnish the haunch with eight ornamental silver skewers, each furnished with a large double white cock's-comb, a large black truffle, a cray-fish, and a decorated quenelle; put a handsome ruffle on the bone, and send to table.
Notes
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