HAUNCH OF VENISON, A L'ALLEMANDE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For braising
Instructions (4)
  1. Trim and remove the spine-bone from a small haunch of venison.
  2. Place it in an oval braizing-pan with four carrots, four onions, two heads of celery, a garnished faggot of parsley, six cloves, and two blades of mace.
  3. Moisten with a bottle of red wine, and sufficient broth to cover the surface of the venison.
  4. Lay on it a buttered paper.
Original Text
HAUNCH OF VENISON, A L'ALLEMANDE. Trim and remove the spine-bone from a small haunch of venison, place it in an oval braizing-pan with four carrots, four onions, two heads of celery, a garnished faggot of parsley, six cloves, and two blades of mace; moisten with a bottle of red wine, and sufficient broth to cover the surface of the venison; lay on it a buttered paper, and
Notes
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