How to Cook a Leg of Venison
From Home dissertations, 1891
The aroma from the venison will be grand.
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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 96. The excerpt below is the record exactly as published.
HOW TO COOK A LEG OF VENISON. This recipe, contributed by the chef S. H. Agneau, was communicated to him by the cook of the Prince of Wales. Take a leg of venison, leave all the fat and skin on, and rub it well with a glass of good sherry and brandy mixed. Then sprinkle a few pinches of marjoram over it. Take some coarse Graham flour and mix it with water, making it into a good stiff dough. Roll it out and envelop the leg of venison so as to seal it up; then roast it on a spit or in a good hot oven for three hours. The dough must be about two inches thick. Outside the dough roll some paper well greased
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