Haunch Of Venison

Make a paste of flour and water, as much as will cover a haunch of venison, wipe it over with a dry cloth in every part, and take off the skin from the upper side, rub a large sheet of paper all over with butter, and cover the venison with it, then roll out the paste about three quarters of an inch thick, lay this all over the fat side, then cover it well with three or four sheets of strong white paper, and tie it very well on with packthread; have a strong close fire, and baste your venison as soon as you lay it down to roast, or the paper and string will burn; it must be well basted all the time. A haunch of sixteen pounds will take four Lours and a half roasting: a quarter of an hour before it is done, the string must be cut, and the paste carefully taken off; now baste it with butter, dredge it lightly with flour, and when the froth rises, and it has got a fine light brown colour, garnish the knuckle bone with wet writing paper, and send it up, with good gravy in one boat, and currant-jelly sauce in the other.

* By a la Russe we suppose cavice, or coratch, or soy, is meant.

Obs. Buck venison is in greatest perfection from Midsummer to Michaelmas, and Doe from November to January.

Neck And Shoulder Of Venison

Are to be managed in the same way as the haunch; only, as they are smaller joints, they will not require so much time.

The best way to spit a neck, is to put three skewers through, and put the spit between the skewers and the bones.