To Roast Venison
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
A large haunch of twenty-four pounds will take three hours and a half, unless there is a very large fire; then, three hours will do.
Presented as published in 1900. 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 The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 1. The excerpt below is the record exactly as published.
To Roast Venison. Split a haunch of venison, and butter well four sheets of paper, two of which put on the haunch ; then make a paste with flour, butter, and water
Cook this with the app: pantry check, scaling, and the assistant.