Haunch of Venison (No. 63)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
for preserving the fat
for roasting
for serving
Instructions (16)
  1. To preserve the fat, make a paste of flour and water, as much as will cover the haunch.
  2. Wipe the haunch with a dry cloth in every part.
  3. Rub a large sheet of paper all over with butter, and cover the venison with it.
  4. Roll out the paste about three-quarters of an inch thick.
  5. Lay this paste all over the fat side of the venison.
  6. Cover the paste well with three or four sheets of strong white paper, and tie it securely on with packthread.
  7. Have a strong, close fire, and baste your venison as soon as you lay it down to roast (to prevent the paper and string from burning).
  8. Baste the venison well all the time it is roasting.
Roasting Time and Temperature Guidance
  1. A buck haunch generally weighs from 20 to 25 pounds; will take about four hours and a half roasting in warm, and longer in cold weather.
  2. A haunch of from 19 to 18 pounds will be done in about three or three and a half hours.
Finishing and Serving
  1. A quarter of an hour before it is done, the string must be cut, and the paste carefully taken off.
  2. Now baste it with butter.
  3. Dredge it lightly with flour.
  4. When the froth rises, and it has got a very light brown colour, garnish the knuckle-bone with a ruffle of cut writing-paper.
  5. Send it up, with good, strong (but unseasoned) gravy in one boat, and currant-jelly sauce in the other, or currant-jelly in a side plate (not melted).
  6. See for sauces, Nos. 344, 5, 6, and 7.
Original Text
Haunch of Venison.—(No. 63.) To preserve the fat, make a paste of flour and water, as much as will cover the haunch; wipe it with a dry cloth in every part; rub a large sheet of paper all over with butter, and cover the venison with it; then roll out the paste about three-quarters of an inch thick; lay this all over the fat side, and cover it well with three or four sheets of strong white paper, and tie it securely on with packthread: have a strong, close fire, and baste your venison as soon as you lay it down to roast (to prevent the paper and string from burning); it must be well basted all the time. A buck haunch generally weighs from 20 to 25 pounds; will take about four hours and a half roasting in warm, and longer in cold weather: a haunch of from 19 to 18 pounds will be done in about three or three and a half. A quarter of an hour before it is done, the string must be cut, and the paste carefully taken off; now baste it with butter, dredge it lightly with flour, and when the froth rises, and it has got a very light brown colour, garnish the knuckle-bone with a ruffle of cut writing-paper, and send it up, with good, strong (but unseasoned) gravy (No. 347) in one boat, and currant-jelly sauce in the other, or currant-jelly in a side plate (not melted): see for sauces, Nos. 344, 5, 6, and 7. Mem. “the alderman’s walk” is the favourite part. Obs. Buck venison is in greatest perfection from midsummer to Michaelmas, and doe from November to January. [140]
Notes
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