Haunch of Roebuck Larded and Roasted

Ingredients

• haunch of roebuck
• an ounce of butter
• a quart of boiling water
• a pint of good vinegar
• two tablespoonfuls of salt
• half a tablespoonful of pepper
• one ounce of flour
• one ounce of butter
• a gill of port wine

Method

1. 1

   Trim and saw off the bone below the knuckle of the haunch.

2. 2

   Make a circular incision on the top of the leg and remove the skin.

3. 3

   Marinade for two days in a liquor made by frying carrot, onions, parsley, thyme, shalots, and mace in butter, then adding boiling water, vinegar, salt, and pepper.

4. 4

   After marinading, wipe the joint, butter it, cover with a soft paste, and roast for two and a half hours.

5. 5

   Remove the paste and paper, dish up, and serve with a sauce made from the marinade, flour, butter, and port wine.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 125. The excerpt below is the record exactly as published.

HAUNCH OF ROEBUCK LARDED AND ROASTED. Trim and saw off the bone below the knuckle, of a haunch of venison; make a circular incision about six inches in diameter on the top of the leg with a pointed knife, and remove the skin, so as to leave the surface perfectly smooth and bare, in order to lard it rather thickly. Marinade it for two days in a liquor made as follows : — Fry in a stewpan w^ith an ounce of butter for five minutes a shred carrot and two onions, a few sprigs of parsley, one of thyme, two shalots, and two blades of mace; add a quart of PRACTICAL HOUSEHOLD COOKERY. 289 boiling water, a pint of good vinegar, two tableepoonfuls of salt, and half a tablespoonful of pepper. Boil and simmer very gently for about half an hour, and pour the contents into an earthenware pan or basin large enough to hold the haunch of roebuck. After having marinaded this two days, take the joint out of the liquor three hours before serving, wipe it well, and butter it with a brush dipped in melted butter; then cover the leg with a soft paste made of flour and boiling water, well beaten and mixed, so as not to leave any clotting, taking care, also, that the paste should be hot when wrapping the leg with it, in order that its layer should not be more than the sixteenth of an inch thick; after which, cover this with two well-buttered sheets of paper, and roast before a moderate fire for two hours and a half or more, according to the size of the leg; then remove the paper and paste from the meat, dish it up on a hot- water dish, and serve with a sauce made as follows : — Boil and strain through a cloth the liquor in which the haunch was marinaded ; brown nicely in a stewpan one ounce of flour with one of butter ; moisten it with the marinade, stirring the while, and reduce it by a quarter of its quantity over a brisk fire ; add a gill of port wine, stir again over the fire, and serve. Note, — A haunch of venison can remain in the marinade in a cool place for a week or more without fear of being spoilt. It can also be roasted without a coat of paste round it, and then one hour will be sufficient to cook it. 688. HASHED VENISON. The remains of the leg or haunch should be cut in thin slices not more than two and a half inches square. Put about a pint of Venison sauce (No. 196) in a stewpan on the Are ; when it boils add the slices of meat to it ; draw 290 PRACTICAL HOUSEHOLD COOKERY. the stewpan by the side of the fire and cover it. Let the meat warm up gradually, by tossing the pan frequently, without, however, letting the contents boU. When properly warmed dish up in a large hot dish, with the sauce poured over, and serve with crotitons fried in butter. Eeharks ok Hare. The flesh of this puny quadruped is always savoury, but varies in taste according to the nature of herbs it feeds on ; those living on high and mountainous ground are superior in flavour and delicacy to those living on marshy land. These can be recognised by the colour of the fur ; the darker the back and the whiter the under part the better the hare. Hares should only be eaten in winter. 689. JUGGED HARE. In skinning a hare, draw the blood carefully through a fine strainer into a basin containing an ounce of melted butter, and keep it covered in a cool place till wanted. Throw away the whole of the intestines ; wipe the hare with a cloth and cut it into two-and-a-half-inch pieces ; put these in a jar or basin to marinade for one day if possible, with a bottle of claret and some aromatic herbs, such as bay-leaves, a few sprigs of parsley, thyme, and marjoram. When wanted, brown in a stewpan, with two ounces of butter, four ounces of streaky bacon cut in strips, two inches long by half an inch thick, two onions, two medium-sized carrots, one head of celery, and two leeks, all nicely shred, and a "bouquet garni." When properly browned, moisten with a gill of good vinegar, stir, and let this dry in the stewpan on the flro with the vegetables. Then moisten with the wine in which the hare has soaked ; add the pieces PRACTICAL HOUSEHOLD COOKERY. 291 of hare and a quart of broth; salt and pepper to taste; boil, stir occasionally, and draw by the side of the stove to simmer very gently, with the lid on, and stir occasionally. Meanwhile fry in butter two dozen button onions to a nice golden colour all round ; glaze them in a pint of Espagnole sauce or some good veal stock till well done. When the pieces of hare are tender pass the liquor through a fine wiro sieve ; put the pieces of meat and bacon into a bain-marie to keep hot; return the strained sauce into the stewpan and reduce it on a brisk fire if necessary. Draw it away from the fire; skim off the fat, and add gradually about half a pint of the sauce to the basin containing the pre- served blood, taking care to stir quickly in order to mix the two well together ; return this to the stewpan, stirring the while ; after which, skim off the fat from the onions, and pour these with their glaze into the blood sauce. Add also two dozen forcemeat balls, made with sausage-meat and the yolks of two eggs well mixed together, rolled into small nuts and fried to a nice brown in boiling fat. Stir the whole over the fire till nearly boiling, pour it over the hare, and keep hot till wanted; dish up together, garnished with a dozen croiltons. 590. CIVET OF HARE. Skin, preserve the blood, clean, and cut a hare in the same manner as described in No. 589. Cut half a pound of streaky bacon into one-inch dice, fry these in a stewpan to a yellow colour and put them on a plate ; fry afterwards, in the same pan, the pieces of hare to a brown colour ; sprinkle over them two tablespoonfuls of flour, and continue the frying for three minutes longer, tossing, meanwhile, the pieces of meat in the pan. Then add the fried bacon, a small carrot, a ** bouquet garni,*' an onion stuck with four 292 PRACTICAL HOUSEHOLD COOKERY. cloves, salt and pepper to taste; moisten with a bottle of claret and a quart of broth ; stir till it boils, and remove to the side to simmer gently with the lid on. Mean- while fry a dozen button onions in a stewpan, with an ounce of butter

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