Venison, Haunch of

Ingredients

• haunch of venison
• half a tea-cupful of boiling water
• a little salt
• red-currant jelly
• venison gravy
• venison sauce
• French beans plainly boiled

Method

1. 1

   Baste the haunch with butter dissolved in a spoon.

2. 2

   Pour the fat from the dripping-tin, keeping back any brown gravy.

3. 3

   Add boiling water to the gravy, pour it into a saucepan, and skim off the fat.

4. 4

   Boil it and add salt.

5. 5

   Serve the haunch on a hot dish with boiling gravy poured through a strainer.

6. 6

   Serve red-currant jelly separately.

7. 7

   Prepare the gravy the day before to ensure it is free from fat.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2201. The excerpt below is the record exactly as published.

half a tea-cupful of boiling water to this gravy, pour it into a saucepan, and skim off the fat. Boil it, and add a little salt to it. Put the haunch on a very hot dish, and pour the boiling gravy through a strainer upon it. Pin a friU of white paper round the knuckle bone. Send venison gravy (see Venison, Gravy for) and venison sauce to table in tureens, and let red-currant jelly be served on a separate dish. The gravy should be prepared the day before it is wanted, to ensure its being free from fat. French beans plainly boiled are a suitable accompaniment ■ to haunch of veni- son. Venison fat freezes so quickly that espe- cial care should be taken that the plates are very hot; indeed, hot-water plates ought to be used. Time to roast the venison, from four to five hours, or about thirteen minutes to the pound when the haunch is weighed with the paste on. Although the omission is by no means recommended, some cooks omit the flour and water paste ; then the haunch will not need to be down so long. Doe venison will be done haK an hour before buck venison. Venison is preferred underdone rather than overdone. Probable cost of venison, very uncertain. Suf- ficient for twenty persons. Venison, Haunch of (M. Tide's recipe). — It was customary in France to cut off a small rosette from the leg, to lard and then pickle it. In England it is customary to put it on a spit, then to make some paste with flour and water only, and case the venison with it, securing it with a few sheets of paper. It can- not be done thoroughly in less than four hours. It is usually served up with red-currant jelly made hot with a little port wine. The women cooks in England put flour over the roast just before they remove it from the spit, a custom VEN ( 1082 ) VEN which is utterly absurd. I approve of the practice of flouring roasted meat, if it be done early enough to imbibe the gravy, and get nicely browned, when it becomes very tasty. In the other case, the froth of the flom- and butter adheres to the jjalate, and has an abomi- nable taste. I Like to remove the paper from the venison a few minutes before it is served, and glaze the venison with very good glaze; some fine salt must be spread over it before the glaze is applied. This method is better and more tasty than the other. Venison, Haunch of, To Carve.— This is not a very difficult task. In carving a haunch of venison, first cut it across down to the bone in the line A n ; then turn the dish with the knuckle farthest from you, put in the point of the knife, and cut down as deep as you can in the direction shown by the dotted lines ; you may take out as many sUces as you please on the right and left. The knife should slope in making the first cut, and then the whole of the gravy will be received in the well. It is held by genuine epicures that some parts of the haunch are better flavoured than others, but it is doubtful whether ordinary palates wiU detect any difference. Slices of HAUNCH or VENISON, TO CARVE. venison should not be cut thick, and plenty of gravy should be given with them ; but as there is a particular sauce made for this meat with red wine and currant jelly, your guest should be asked if he pleases to have any. The fat is very apt to get cool soon, and become hard and disagreeable to the palate ; it should, therefore, always be served upon a water-dish. — Br. Kitchiner. Venison, Imitation of, Potted.— Rub the bottom of a deep dish three or four times with freshly-cut garlic, and pour into it half a pint of claret. Season a piece of lean beef weighing about four pounds liberally with pep- per, salt, and powdered mace. Lay it in the wine, and let it remain for two days. Turn it frequently. Put it into a jar which has a closely-fitting lid, pour the wine over, cover lightly, and place it in the oven in a shallow tin filled with boiling water. Bake tUl tender, and put boihng water into the tin under it when necessary. Take the beef up, let it get cold, pound it to a smooth paste, and add further seasoning if required, together with about haK a pound of clarified butter, which is to be put in gradually whilst the meat is being pounded. Press the paste into pots, and cover with clari- fied butter. Time to bake the beef, one hour and a haK. Probable cost of beef, lid. per pound. Venison, Marinaded and Baked.— Take a shoulder of venison, bone and flatten it, lay it in a deep dish with a pint of vinegar, half a pint of oil, a sliced onion, a bunch of sweet herbs, the grated rind of a Seville orange, a pinch of grated nutmeg, and a little pepper, salt, and powdered sugar. A glassful of white wine may be added or not. Let it remain in this marinade for forty-eight hours, and tm-n it about three or four times. Take it up, cover Avith greased paper, and bake in a moderately-heated oven vmtil done enough. Servo with venison sauce. Time to bake the venison, one and three-quarters to two hours, according to size. Probable cost of venison, very uncertain. Venison, Melon Pickle for {see Melon Pickle). Venison, Mock ; or Mutton Dressed to Taste like Venison, Stewed.— Take a loin of mutton, or even a neck of mutton, cut long in the bones, and hang it in a cool, airy situation for several days. Skin and bone it, lay it in a stewpan, pour over it a pint of stock or water, and add a large onion stuck with tem or ^twelve cloves, eight peppercorns, a table- spoonful of \Tnegar, and three glassfuls of port. Let it boil, skim it, put with it a small bunch of sweet herbs and a little salt

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