Roasting a Haunch of Venison

Ingredients

• a haunch of venison
• a piece of buttered paper
• flour-and-water paste
• a little salt
• some fresh butter

Method

1. 1

   Remove dry skin and shank-bone from the haunch.

2. 2

   Cover with buttered paper, then with a flour-and-water paste.

3. 3

   Roast for 4 to 5 hours over a large fire.

4. 4

   Half an hour before serving, remove the paste, sprinkle with salt, baste with heated butter, and dredge with flour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 55. The excerpt below is the record exactly as published.

roasting a haunch of venison, and perhaps few recipes better illustrate that important principle of cooking, viz., "keep the flavour in." First, all the dry skin on the underneath part and skirt should be removed, and the shank-bone neatly sawn off. Then a piece of buttered paper should be put over what we may call the breast of the haunch, or that part where there is least fat, and where it is generally first cut. Then the whole haunch should be covered over with a flour-and-water paste half an inch thick, and outside this paste large sheets of oiled paper should be tied. The joint should then be hung up, or, better still, put in a cradle-spit, and roasted. The time a good-sized haunch of venison will take to roast varies from four to five hours, though of course it would be useless to attempt to roast one xlvi cassell's dictionary of cookery. at all, except before a very large fire. About balf an hour befoi'e the joint is wanted remove the paste and paper, and sprinkle a little salt all over the haunch out of a pepper-box. . Next bring the haunch near the fire, and baste it with some fresh butter

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