Venison—Haunch. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Make a paste of oatmeal or barley flour and roll it well; it should be still and as thick as one's finger.
  2. Make a flat sheet of it, and put plenty of dripping inside.
  3. Set the haunch on it and roll it well up that no air may get in.
  4. Tie up in kitchen paper with a string.
  5. Put in to a tin with more dripping and a cupful of water.
  6. Let it bake in the oven.
  7. Half an hour before dinner strip off paper and paste, put a lump of butter, on the haunch, and let it brown as it finishes cooking in the oven.
Original Text
Venison—Haunch. No. 1. (Mrs. Thomas.) Make a paste of oatmeal or barley flour and roll it well; it should be still and as thick as one's finger. Make a flat sheet of it, and put plenty of dripping inside. Set the haunch on it and roll it well up that no air may get in. Tie up in kitchen paper with a string. Put in to a tin with more dripping and a cupful of water. Let it bake in the oven. Half an hour before dinner strip off paper and paste, put a lump of butter, on the haunch, and le it brown as it finishes cooking in the oven. A leg of mutton is excellent cooked in the same way and served with currant jelly.
Notes
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