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To Roast a Haunch of Venison
From Virginia Cookery-book, 1884
Serves 16
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 47. The excerpt below is the record exactly as published.
To Roast a Haunch of Vknison. yeniiu>n \» finest in antamn or early winter, and keeps longer than any other fresh meat, no other care being necesHary for keeping it from three to four weeks than to hang it up in a cool, dry place. When bought at market any taint may be best discovered by plunging a knife into the flesh nearest the thigh-bone, which is the part that would spoil first, and betray its condition by bad odor. The haunch is the handsomest joint to set before a large company; a fine one weighs from twenty to twenty-five pounds, and when cooked in a stove requires as much as five hours for its thorough roasting. To keep in the juices and protect the fat cover the joint with a greased paper first, and over that lay a paste made of flour-and- water. Baste frequently with lard
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