Roast Venison

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the venison
For serving
Instructions (8)
  1. Take a haunch of venison, and spit it.
  2. Take four sheets of white paper, butter them well, and roll about your venison, then tie your paper on with a small string, and baste it very well all the time it is roasting.
  3. If your fire is very good and brisk, two hours will do it; and, if a small haunch, an hour and a half.
  4. The neck and shoulder must be done in the same manner, which will take an hour and a half.
  5. When it is enough take off the paper, and dredge it with a little flour, just to make a froth; but you must be very quick, for fear the fat should melt.
  6. You must not put any sauce in the dish but what comes out of the meat, but has some very good gravy, and put in your sauce-boat or bason.
  7. You must always have a sweet sauce with your venison, in another bason.
  8. If it is a large haunch, it will take two hours and a half.
Original Text
TAKE a haunch of venison, and spit it. Take four sheets of white paper, butter them well, and roll about your venison, then tie your paper on with a small string, and baste it very well all the time it is roasting. If your fire is very good and brisk, two hours will do it; and, if a small haunch, an hour and a half. The neck and shoulder must be done in the same manner, which will take an hour and a half, and when it is enough take off the paper, and dredge it with a little flour, just to make a froth; but you must be very quick, for fear the fat should melt. You must not put any sauce in the dish but what comes out of the meat, but has some very good gravy, and put in your sauce-boat or bason. You must always have a sweet sauce with your venison, in another bason. If it is a large haunch, it will take two hours and a half.
Notes
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