Roast Saddle of Venison

Ingredients

• Wipe the meat off with a damp cloth
• wrap in a large sheet of buttered paper
• pour j^ cupful of boiling water
• allowing twenty minutes to the pound
• baste with a mixture of equal parts of melted butter and ciurant jelly
• 2 tablespoonfuls each of butter and currant jelly

Method

1. 1

   Prepare venison, wrap in paper, and roast with water.

2. 2

   Baste with butter and jelly mixture.

3. 3

   Serve with drippings mixed with water and seasonings.

As published

This recipe was extracted from 365 tasty dishes (1906), page 3. The excerpt below is the record exactly as published.

Roast Saddle of Venison. Wipe the meat off with a damp cloth, rub thoroughly with slightly salted melted butter, and wrap in a large sheet of buttered paper. A covered roaster is best. Place the meat on the rack, pour j^ cupful of boiling water in the bottom of the pan, cover and roast in a quick oven, allowing twenty minutes to the pound. Forty minutes before it is to be dished, remove cover and paper, and baste with a mixture of equal parts of melted butter and ciurant jelly. Repeat the basting at in- tervals of ten minutes until done. Transfer to a hot platter. Strain the drippings into a saucepan, add J^ of a pint of boiling water, a dash of salt, cayenne and nutmeg, and 2 tablespoonfuls each of butter and currant jelly

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