Venison

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a haunch of venison ↝ Venison, NFS [Lamb, goat, game]
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four sheets of clean paper, well buttered ↝ Rice paper [Crackers, excludes saltines]
some flower ↝ Flour, 00 [Cereal Grains and Pasta]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
water ↝ Water, tap [Tap water]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
currant jelly ↝ Currants, dried [Dried fruits]
the syrup mentioned in the preceding article for a hare ↝ Syrup, NFS [Jams, syrups, toppings]

Instructions (16)

Spit the haunch of venison.
Rub some butter all over the venison.
Butter four sheets of clean paper.
Put two of the buttered sheets on the haunch.
Make a paste with flour, a little butter, and water.
Roll out the paste to half the size of the haunch.
Put the paste over the fat part of the haunch.
Cover the paste with the other two sheets of paper.
Tie the paper fast with packthread.
Lay the venison to a brisk fire.
Baste it well all the time it is roasting.
When it is near done, take off both paper and paste.
Dredge the venison well with flour.
Baste it with butter.
As soon as it becomes of a light brown, take it up.
Serve it to table with brown gravy, currant jelly, or the syrup mentioned in the preceding article for a hare.

Original Text

Venison.
TAKE a haunch of venison, and when you have spitted it, rub some butter all over it. Take four sheets of clean paper, well buttered, two of which put on the haunch. Then make a paste with some flower, a little butter and water; roll it out half as big as your haunch, and put it over the fat part; cover this with the other two sheets of paper, and tie them fast with packthread. Lay it to a brisk fire, and baste it well all the time it is roasting. When it is near done, take off both paper and paste, dredge it well with flour, and baste it with butter. As soon as it becomes of a light brown, take it up, and serve it to table with brown gravy, currant jelly, or the syrup mentioned in the preceding article for a hare. A haunch will take about three hours roasting.

Notes

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