Roast Haunch of Venison

Ingredients

• butter
• salt
• flour
• water

Method

1. 1

   Trim the joint, wipe it, rub with butter, and sprinkle with salt.

2. 2

   Wrap in buttered kitchen paper.

3. 3

   Make a paste with flour and water, roll it out, wrap the joint, and seal the edges.

4. 4

   Pack in buttered paper and roast for about three hours, basting occasionally.

5. 5

   Remove coverings, baste with butter, dredge with flour and salt, and serve on a hot water dish.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 25. The excerpt below is the record exactly as published.

Roast Haunch of Venison — Butter, salt, flour and water

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