Roast Haunch Venison

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a haunch of venison which has been freed from the core and hung for fourteen to twenty-one days, or even longer if liked, and which has been daily rubbed over with a dry cloth ↝ Venison, NFS [Lamb, goat, game]
clean dripping
a thickly greased paper ↝ Rice paper [Crackers, excludes saltines]
a stiff cold water paste ↝ Guava paste [Jams, syrups, toppings]
another greased paper ↝ Rice paper [Crackers, excludes saltines]
string ↝ Yellow string beans, cooked [String beans]
sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (3)

Take a haunch of venison which has been freed from the core and hung for fourteen to twenty-one days, or even longer if liked, and which has been daily rubbed over with a dry cloth, saw off the knuckle, and then rub all over with clean dripping, and then wrap it up in a thickly greased paper, cover the paper over with a stiff cold water paste, and then cover the paste all over with another greased paper, tie the haunch well over with string to keep the paste well together
place the meat before a good clear fire or in a moderately heated oven, and cook for four and a half to five hours, keeping well basted
within half an hour of serving the venison, take it up and remove all paper and paste, dust the haunch well over with sifted flour, and then put it again to the fire and let it get quite brown, keeping it basted

Original Text

Roast Haunch Venison.
(Hanche de Venaison rôtie.)
Take a haunch of venison which has been freed from the core and hung for fourteen to twenty-one days, or even longer if liked, and which has been daily rubbed over with a dry cloth, saw off the knuckle, and then rub all over with clean dripping, and then wrap it up in a thickly greased paper, cover the paper over with a stiff cold water paste, and then cover the paste all over with another greased paper, tie the haunch well over with string to keep the paste well together, place the meat before a good clear fire or in a moderately heated oven, and cook for four and a half to five hours, keeping well basted; within half an hour of serving the venison, take it up and remove all paper and paste, dust the haunch well over with sifted flour, and then put it again to the fire and let it get quite brown, keeping it basted; when ready to serve

Notes

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