Haunch of Venison, to roast. No. 2.

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 (17)
for the haunch
for pickling
for serving
Instructions (3)
  1. Let your haunch be well larded with thick bacon; seasoning it with fine spices, parsley, sweet-herbs, cut small, pepper, and salt.
  2. Pickle it with vinegar, onions, salt, pepper, parsley, sweet basil, thyme, and bay-leaves: and, when pickled enough, spit it, and baste it with the pickle.
  3. When roasted, dish it up with vinegar, pepper, and thick sauce.
Original Text
Haunch of Venison, to roast. No. 2. Let your haunch be well larded with thick bacon; seasoning it with fine spices, parsley, sweet-herbs, cut small, pepper, and salt. Pickle it with vinegar, onions, salt, pepper, parsley, sweet basil, thyme, and bay-leaves: and, when pickled enough, spit it, and baste it with the pickle. When roasted, dish it up with vinegar, pepper, and thick sauce.
Notes
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