A Fawn (No. 65)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
main
Instructions (8)
  1. Dress the fawn almost as soon as killed.
  2. If very young, truss, stuff, and spit it the same way as a hare.
  3. If of the size of a house lamb, roast it in quarters; the hind-quarter is most esteemed.
  4. Put the fawn down to a very quick fire.
  5. Either baste it all the time it is roasting, or cover it with sheets of fat bacon.
  6. When done, baste it with butter, and dredge it with a little salt and flour, till you make a nice froth on it.
  7. N.B. Half roast a fawn as soon as you receive it, and then make a hash of it like No. 528.
  8. Send up venison sauce with it. See the preceding receipt, or No. 344, &c.
Original Text
A Fawn,—(No. 65.) Like a sucking-pig, should be dressed almost as soon as killed. When very young, it is trussed, stuffed, and spitted the same way as a hare: but they are better eating when of the size of a house lamb, and are then roasted in quarters; the hind-quarter is most esteemed. They must be put down to a very quick fire, and either basted all the time they are roasting, or be covered with sheets of fat bacon; when done, baste it with butter, and dredge it with a little salt and flour, till you make a nice froth on it. N.B. We advise our friends to half roast a fawn as soon as they receive it, and then make a hash of it like No. 528. Send up venison sauce with it. See the preceding receipt, or No. 344, &c.
Notes
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