To roast a HAUNCH of VENISON

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
to serve with
Instructions (4)
  1. When you have spitted your venison, lay over it a large sheet of paper, then a thin common paste with another paper over it, tie it well, to keep the paste from falling.
  2. If it be a large one it will take four hours roasting.
  3. When it is enough take off the paper and paste, dust it well with flour, and baste it with butter.
  4. When it is a light brown, dish it up with brown gravy in your dish, or currant jelly sauce, and send some in a boat.
Original Text
To roast a HAUNCH of VENISON. WHEN you have spitted your venison, lay over it a large sheet of paper, then a thin com- mon paste with another paper over it, tie it well, to keep the paste from falling, if it be a large one it will take four hours roasting; when it is enough take off the paper and paste, dust it well with flour, and baste it with butter; when it is a light brown, dish it up with brown gravy in your dish, or currant jelly sauce, and send some in a boat.
Notes
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