Haunch of Roebuck Roasted
From Practical household cookery, 1891
Serves 6
Haunch of venison is generally served on a hot-water dish.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 124. The excerpt below is the record exactly as published.
HAUNCH OF ROEBUCK ROASTED. Saw off the shank-bone; remove and pare away the sinews and dark skin of a well-seasoned haunch of venison ; wrap it in a buttered sheet of paper and roast it for about an hour before a good fire, taking care to baste it twice with a little butter. A quarter of an hour before the meat is ready remove the paper ; sprinkle some salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.