Haunch of Venison, to roast. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Haunch of Venison ↝ Venison, NFS [Lamb, goat, game]
bacon ↝ Beef, bacon, cooked [Bacon]
paper ↝ Rice paper [Crackers, excludes saltines]

sauce

good cullis or broth ↝ Soup, broth [Soups, broth-based]
gravy of ham ↝ Gravy, beef [Dips, gravies, other sauces]
capers ↝ Capers, canned [Spices and Herbs]
anchovies
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (2)

Have the haunch well and finely larded with bacon, and put paper round it.
Roast and serve it up with sauce under it, made of good cullis or broth, gravy of ham, capers, anchovies, salt, pepper, and vinegar.

Original Text

Haunch of Venison, to roast. No. 3.

Have the haunch well and finely larded with bacon, and put paper round it: roast and serve it up with sauce under it, made of good cullis or broth, gravy of ham, capers, anchovies, salt, pepper, and vinegar.

Notes

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