Boast Haunch Venison

Ingredients

• a haunch of venison
• a few ladlefuls of butter
• a quart of water
• a pinch of cloves
• a few blades of mace
• half a nutmeg
• cayenne to taste
• salt to taste
• three tablespoonfuls of currant jelly
• two tablespoonfuls of butter
• thicken with browned flour

Method

1. 1

   Wash the outside of the haunch with lukewarm water, rub with butter or lard, cover with a thick paste of flour and water, and lay on buttered paper.

2. 2

   Roast with a little water in the pan, basting with butter.

3. 3

   Remove the paste and paper half an hour before done, baste with melted butter, dredge with flour, and serve when browned.

4. 4

   For gravy, stew scraps of venison with water and spices, reduce, skim, and add currant jelly and butter.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 43. The excerpt below is the record exactly as published.

BOAST HAUNCH VENISON. If the outside be hard, wash off with lukewarm water; then rub all over with fresh butter or lard, cover it on the top and sides with a thick paste of flour and water, nearly half an inch thick, lay upon this a large sheet of thin, white wrapping paper, well buttered, and above this, thick foolscap paper; keep all in place with greased pack-thread; then put in to roast, with a little water in the dripping-pan. Pour a few ladlefuls of butter and 74 GAME. water over the meat, now and then, to prevent the paper from scorching. If the haunch is large, it will take at least five hours to roast. About half an hour before you take it up, re- move the papers and paste, and test with a skewer to see if it is done. If this passes easily to the bone through the thickest part, set it down to a more moderate fire, and baste every few minutes with melted butter; dredge with flour to make a froth, and dish. It should be a fine brown by this time. Twist a frill of fringed paper around the knuckle. For gravy, put into a sauce-pan a pound or so of scraps of raw venison left from trimming the haunch, a quart of water, a pinch of cloves, a few blades of mace, half a nutmeg, cayenne and salt to taste; stew slowly to one-half the original quantity; skim, strain and return to the sauce-boat when you have rinsed it with hot water; add three tablespoonfuls of currant jelly, two table- spoonfuls of butter, and thicken with browned flour

Cook this with the app: pantry check, scaling, and the assistant.