Roebuck, Braised

Ingredients

• a haunch of roebuck
• two carrots
• three onions
• two turnips
• four or five outer sticks of celery
• a bunch of sweet herbs
• a blade of mace
• two or three cloves
• half a tea-spoonful of peppercorns
• pepper and salt

Method

1. 1

   Prepare the haunch by larding it and placing it in a braising-pan with stock and vegetables.

2. 2

   Simmer gently, baste frequently, then roast briefly in the oven.

3. 3

   Strain the liquor and reduce until thick.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1587. The excerpt below is the record exactly as published.

Roebuck, Braised.— Saw the shank and spine bones from a haunch of roebuck, pare away the skin from the upper part of the leg and the loin, and lard these bare portions closely and evenly with strips of bacon about six inches long and a quarter of an inch thick. These lardons may be seasoned with pepper, salt, and powdered herbs. Place the haunch in a braising-pan, pour over it as much stock as _ will cover it, and add two carrots, tlu-ee onions, two turnips, four or five outer sticks of celery, a bunch of sweet herbs, a blade of mace, two cr three cloves, and half a tea-spoonful of peppercorns. Set the braisiere over a gentle tire, let its contents simmer very softly, and baste frequently till the meat is done enough. Drain it, and put it in the oven for a short time. Strain the liquor, and boil it down till thick. Baste the haunch with this until it has a bright glazed appearance, and serve as hot as possible. Garnish the dish with glazed carrots and onions. Time, three to four hours. Pro- bable cost, Is. 4d. to 2s. per pound. Sufiicient for eight or ten persons. Roebuck, Cutlets of .—Divide a neck of roebuck into cutlets, trim them neatly, flatten with a cutlet bat, and season with pepper and salt

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