Roast Venison

Ingredients

• Trim neatly a well-hung haunch of venison
• cover the haunch with a thick sheet of white cartridge paper
• sprinkle a little salt over the meat
• pour a cup of boiling water to this

Method

1. 1

   Trim and wipe the haunch, cover with buttered paper, baste to prevent burning.

2. 2

   Remove paper half an hour before done, sprinkle with salt and dredge with flour.

3. 3

   Serve with gravy made from the dripping-pan.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 100. The excerpt below is the record exactly as published.

Trim neatly a well-hung haunch of venison, scraping off all dark skin and dried surface ; wipe thoroughly, and if it is getting ^^high '' let the cloths be dipped in vinegar ; cover the haunch with a thick sheet of white cartridge paper well buttered ; tie this securely over. Baste the venison to prevent the jiaper from burning ; half an hour before the meat is done remove the paper, sprinkle a little salt over the meat, dredge it with flour, and baste liberally with butter stuck in a spoon. Pour the fat from the dripping-pan, keeping back any brown gravy there may be ; pour a cup of boiling water to this

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