Comprising Haunch of Venison, d I' Anglaise.

a' l' Allemande.

d la St. George.

Haunch of Red Deer roasted, d l' Ecossaise.

d la Glengarry.

Haunch of Red Beer, d la Kinnaird. Necks of Red Deer, d la Marie Stuart.

d la St. Andrew.

Fillets of Red Deer, d la Royale.

651. Haunch Of Venison Roasted, A L'Anglaise

Saw off the shank-bone, remove the sinew, pare away the dark, dry skin from the skirt, and also the dried surface of the under part. Then cover the haunch with a large sheet of buttered paper, and over that place a covering of flour and water paste, about half an inch in thickness; envelop the whole with two large sheets of cartridge-paper, and having fastened these on with string, place the venison on a cradle-spit, or, if that be wanting, the haunch of venison should be first put on the common spit, preparatory to its being covered as aforesaid. If the haunch be a fine one, it should be allowed from four hours to four and a half to roast, and about twenty minutes before it is done the paste and paper should be removed, and a little salt sprinkled over it. Then with a dredger-box shake over some flour to froth and color it; baste it with four ounces of fresh butter, and about five minutes after take the haunch up from the fire, place it on its dish, pour a rich brown gravy under it, put a paper ruffle on the bone and send to table, with, a sauce-boat filled with sweet sauce (No. 65).

652. Haunch Of Venison, A L'Allemande

Trim and remove the spine-bone from a small haunch of venison, place it in an oval braizing-pan with four carrots, four onions, two heads of celery, a garnished fagot of parsley, six cloves, and two blades of mace; moisten with a bottle of red wine, and sufficient broth to cover the surface of the venison; lay on it a buttered paper, and put 14 on the lid, and after having allowed it to boil on a brisk stove-fire, place it in the oven or on a moderate fire to continue braizing very gently for about from five to six hours - taking care to moisten the surface frequently with its own braize. When the venison is done, take it up on a deep baking-dish, put about a pint of its own broth under it, trim it neatly and mask it all over with a thick coating of the following preparation : bake some slices of bread of a light-brown color, and afterward pound and sift them, put one pound of this into a basin, and add thereto half an ounce of powdered cinnamon, four ounces of fine sugar, and as much Port wine as will suffice to moisten the whole into a thick paste; use this to cover the haunch of venison, smooth it over with the blade of a knife, and put it in the hot closet to dry the surface of the crust. When about to send to table, place the venison on a dish, pour some Victoria cherry sauce (No. 64) round it, garnish with alternate groups of prunes stewed in wine, and potato quenelles, put a ruffle on the bone and serve.

653. Haunch Of Venison, A La St. George

Trim a haunch of venison in the usual manner, and with the point of a small knife make a circular incision about eight inches in diameter, just below the knuckle, on the upper part of the haunch, and with a large knife remove the surface of the part so marked out, in order to leave the place bare, preparatory to its being thickly and neatly larded as for a fricandeau. Then prepare the venison for braizing - in every respect following the directions given for that part of the process in the preceding article. Having carefully and frequently moistened the surface of the venison during the time it is braizing, and kept a supply of live embers of charcoal on the lid of the braizing-pan, the venison, when done, will present, if properly attended to, a bright appearance. It should then be taken up to drain on to a common dish, and after being glazed and dished up with a rich Financiere ragout (No. 188), in a Poivrade sauce made with Port wine, garnish the haunch with eight ornamental silver skewers, each furnished with a large double white cock's-comb, a large black truffle, a crayfish, and a decorated quenelle; put a handsome ruffle on the bone, and send to table.