Roebuck, Haricot of.— A shoulder or a neck of roebuck may be dressed thus. If the neck is chosen, divide it into thick cut- lets; or if the shoulder, cut the meat off in pieces not larger than an egg. Fry these in butter until browned, take up the meat, mix with the fat as much flour as will make a stiff paste, beat it with the back of a wooden spoon till it is smoothly and lightly coloured, and then moisten it giadually with as much stock as will cover the roebuck. Add pepper and salt, together with three or four carrots, two turni^JS, and four onions✪ Roebuck, Haricot, cut into neat shapes not larger than a small walnut. Let the liquor boil, then draw the saucepan to the side of the fire, and let its contents simmer very softly until done enough. Be very careful to remove the scum and fat as it rises. Strain the sauce into a small stewpan, and boil it down until it is sufliciently thick to coat the spoon. Put with it two table-spoonfuls of red-currant jelly and a glass of port. Trim the pieces of meat, and heat them in it, add the vegetables, and serve all on one dish very hot. Time, about two hours. Probable cost, roebuck. Is. 4d. to 2s. per pound. Sufficient for six or eight persons. Roebuck, Haunch of. Marinaded. ■ — Prepare a marinade sufliciently deej) to cover the surface of the haunch, the ingredients being in the following pro^wrtions : — With a pint of vinegar put a quart of water, two onions finely minced, four cloves, a blade of mace, half a tea-spoonful of peppercorns, a little salt, a sliced carrot, three or four sticks of celery, and a bunch of sweet herbs. Boil all together for half an hour, strain, and put into a pan large enough to hold the roebuck. Saw the shank and spine bones from the haunch, pare away the skin from the upper part of the leg and along the loin, and lard these bare places closely and evenly with thin strips of bacon. Put the haunch in the mari- nade for a week. Take it up, spit, and roast before a clear fire, being careful to baste con- stantly. Unless this is done the meat will be very diy. Take it up, brush it over with melted glaze, and serve very hot. The dish should BOB (765) ROE be garnished with stewed prunes and fried pota- toes, and a sauce, prepared as follows, should accompany it, a little poured over the haunch, and the rest in a tureen : — Cut an ounce of lean ham into dice, and fry it in a Uttle butter with a small wirrot, a stick of celery, and an onion, all cut small, half a tea-spoonful of peppercorns, a quarter of a blade of mace, and a pinch of powdered thyme. Stir these ingre- dients over the fire until they are lightly browned, then add two table-spoonfuls of vinegar and one of ketchup. Let the liquor boil, and put with it half a pint of brown sauce, a quarter of a tea-spoonful of Liebig's Extract, a wine-glass of sherry, and a tea-spoonful of anchovy. Let the sauce boil carefully, sicim off the fat, &c., strain it, and it will be ready for use. Time to roast the haunch, about an hour and a half. Probable cost. Is. 4d. to 2s. a pound. Sufficient for eight or ten persons.

AI-modernized reading of the original text

Roebuck, Haricot of.— A shoulder or a neck of roebuck may be dressed thus. If the neck is chosen, divide it into thick cutlets; or if the shoulder, cut the meat off in pieces not larger than an egg. Fry these in butter until browned, take up the meat, mix with the fat as much flour as will make a stiff paste, beat it with the back of a wooden spoon till it is smoothly and lightly coloured, and then moisten it gradually with as much stock as will cover the roebuck. Add pepper and salt, together with three or four carrots, two turnips, and four onions, cut into neat shapes not larger than a small walnut. Let the liquor boil, then draw the saucepan to the side of the fire, and let its contents simmer very softly until done enough. Be very careful to remove the scum and fat as it rises. Strain the sauce into a small stewpan, and boil it down until it is sufliciently thick to coat the spoon. Put with it two table-spoonfuls of red-currant jelly and a glass of port. Trim the pieces of meat, and heat them in it, add the vegetables, and serve all on one dish very hot. Time, about two hours. Probable cost, roebuck. Is. 4d. to 2s. per pound. Sufficient for six or eight persons. Roebuck, Haunch of. Marinaded. ■ — Prepare a marinade sufliciently deej) to cover the surface of the haunch, the ingredients being in the following pro^wrtions : — With a pint of vinegar put a quart of water, two onions finely minced, four cloves, a blade of mace, half a tea-spoonful of peppercorns, a little salt, a sliced carrot, three or four sticks of celery, and a bunch of sweet herbs. Boil all together for half an hour, strain, and put into a pan large enough to hold the roebuck. Saw the shank and spine bones from the haunch, pare away the skin from the upper part of the leg and along the loin, and lard these bare places closely and evenly with thin strips of bacon. Put the haunch in the marinade for a week. Take it up, spit, and roast before a clear fire, being careful to baste constantly. Unless this is done the meat will be very diy. Take it up, brush it over with melted glaze, and serve very hot. The dish should BOB (765) ROE be garnished with stewed prunes and fried potatoes, and a sauce, prepared as follows, should accompany it, a little poured over the haunch, and the rest in a tureen : — Cut an ounce of lean ham into dice, and fry it in a Uttle butter with a small wirrot, a stick of celery, and an onion, all cut small, half a tea-spoonful of peppercorns, a quarter of a blade of mace, and a pinch of powdered thyme. Stir these ingredients over the fire until they are lightly browned, then add two table-spoonfuls of vinegar and one of ketchup. Let the liquor boil, and put with it half a pint of brown sauce, a quarter of a tea-spoonful of Liebig's Extract, a wine-glass of sherry, and a tea-spoonful of anchovy. Let the sauce boil carefully, sicim off the fat, &c., strain it, and it will be ready for use. Time to roast the haunch, about an hour and a half. Probable cost. Is. 4d. to 2s. a pound. Sufficient for eight or ten persons.

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Roebuck, HaricotRoebuck, Haunch Marinaded

Cassell's dictionary of cookery