Cassell's dictionary of cookery

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 venison. Venison fat freezes so quickly that especial 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. Sufficient 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 cannot 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 palate, and has an abominable 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