654. Haunch Of Red Deer Roasted, A L' Ecossaise

Prepare and roast this kind of venison as described for dressing a haunch of venison a l' Anglaise; observing that it is necessary to allow it to hang longer than any other sort before dressing it, as it will be found to eat tough if due attention be not paid to the time of keeping it.

655. Haunch Of Red Deer, A La Glengarry

Trim and remove the whole of the chine-bone of a haunch of red deer, saw off the shank, and scrape the leg-bone so as to show about an inch. Then pare off the whole of the surface (excepting the fat part) in an oval form, and lard it closely like a fricandeau; place the haunch in a large earthen pan with sliced carrot and onion, parsley, bay-leaves and thyme, cloves, mace, and bruised peppercorns, adding to these a gallon of common vinegar, a handful of salt, and half a gallon of water; let the haunch steep in this pickle for about ten days, taking care to turn it over twice a-day, and at the expiration of that time, the venison will be fit for dressing.

After the venison has been marinaded, place it in a large oval braizing-pan, and garnish with four carrots, four onions, four heads of celery, two garnished fagots of parsley, etc, eight cloves, and four blades of mace; moisten with a bottle of Madeira, and three large ladlesful of good broth: cover with a sheet of thick brown paper well buttered, let it boil, and then place the lid on with live embers of charcoal upon it, and put the pan on a moderate stove-fire to braize gently for seven hours - moistening the larding of the venison frequently with its own liquor, by which means, when the venison is done, it will be nicely glazed. It should now be taken up on to a baking sheet, and placed in the oven for a few minutes to dry the larding: then glaze and dish it up. Pour a well-made Poivrade sauce (No. 29) under it, garnish it round with quenelles of grouse, bread-crumbed and fried, and at each end place groups of venison fry; put a ruffle on the leg-bone, and send to table with sweet sauce, separately in a boat.

656. Haunch Of Red Deer, A La Kinnaird

Prepare and dress a haunch of red deer exactly as the foregoing; when done, glazed and dished up, garnish it round with alternate groups of fried potatoes (cut in the shape of large olives, and fried in clarified butter) and round potato croquettes; pour a well-made sweet sauce (No. 66) under it, and send to table.

657. Necks Of Red Deer, A La Marie Stuart

To make a handsome remove, two necks are required; from these, saw off the chine-bones and shorten the ribs to about five inches in length; then remove the whole of the sinewy covering from the meaty part of the necks, leaving a perfectly even surface, which must be larded closely in the usual manner - observing that when about trimming the necks of deer, care must be taken to leave the whole of the fat that covers the ribs. When the necks have been larded, marinade them in the pickle prescribed for the haunch ; and allow them to steep in this about six days and nights, when they will be ready for dressing. Take them out and prepare them for braizing in like manner to the haunch, proceeding in all respects the same way. When done, take them up on to a baking-sheet, and put them in the oven to dry the larding for a few minutes, glaze them, and place them on their dish in the form of a Chevaux-de-frise: this is effected by placing the necks on their base, and allowing the rib-bones to fall over, or between each other, showing the larded parts outside. Garnish them with a Parisian ragout (No. 203), and a border of quenelles of pheasant a la Richelieu (No. 1004), at each end : and along the ridge occasioned by the meeting of the rib-bones, place a line of trimmed crayfish ; glaze the larding of the venison, and serve.