Haunch of Venison, or Mutton, for roasting

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

For roasting

venison ↝ Venison, NFS [Lamb, goat, game]
Mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
paste ↝ Guava paste [Jams, syrups, toppings]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

To serve with

warm currant jelly ↝ Currants, dried [Dried fruits]
good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
red port

Instructions (5)

Take great care the venison is well hung and good.
Wipe it, take the skin from the top part, and put butter and plenty of salt over it.
Then put paste confined on with four or five sheets of paper braced with packthread.
Roast it gently, and ten minutes before it is done, take off the paper, let it colour gradually, and froth it with flour and butter.
Serve up with the venison warm currant jelly in a boat, and some good gravy with a little red port in it in another sauce boat.

Original Text

To prepare a Haunch of Venison, or Mutton, for roasting.

Take great care the venison is well hung and good. Wipe it, take the skin from the top part, and put butter and[87] plenty of salt over it; then put paste confined on with four or five sheets of paper braced with packthread. Roast it gently, and ten minutes before it is done, take off the paper, let it colour gradually, and froth it with flour and butter. Serve up with the venison warm currant jelly in a boat, and some good gravy with a little red port in it in another sauce boat.

Notes

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