Roebuck, Roast
From Cassell's dictionary of cookery, 1892
Serves 4
Time to roast a leg weighing five pounds: fifty minutes. Sufficient for six to eight persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1589. The excerpt below is the record exactly as published.
Roebuck, Roast. — Take a leg of roebuck, saw away the shank bones, and pare off about four inches of the top skin. Lard the bare place closely and evenly with thin strips of fat bacon. Wrap the leg in buttered paper, leaving both ends open, put it down before a clear fire, and roast it till done enough. About ten minutes before it is taken down, remove the paper and sprinkle a little salt
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