Cassell's dictionary of cookery

In roasting a haunch of mutton, exactly the same process should be followed as in roasting a leg, only as the haunch is of course far larger, it requires a much longer time to cook ; consequently, the outside is very apt to get overcooked and dried up before the joint is cooked through. Now a large haunch of mutton weighing over sixteen pounds will take four hours to cook; when, therefore, this sized joint has to be cooked, it will be necessary to protect the outside parts not covered with fat with some artificial covering, such as thin slices of fat, or oiled foolscap paper. The best way of treating a fine large haunch of mutton that has been well hung is to cook it exactly in the same way as a fine haunch of venison, the proper method of cooking which is as follows : — First, however, remember that a haunch of venison, of all joints in the world, depends upon the attention that has been bestowed upon it during its hanging. Like the haunch of mutton, it must be kept in a cool and airy place, and also kept dry. Great care also should be taken in the early transport of the meat, to prevent its getting in any way bruised. A haunch of venison will keep much longer than a haunch of mutton, and is generally preferred when just on the turn towards getting what is called "high." It is, however, a great mistake to keep a haunch too long, so as when it is cut it has a strong gamey smell. The following is the best method of roasting a haunch of venison, and perhaps few recipes better illustrate that important principle of cooking, viz., "keep the flavour in." First, all the dry skin on the underneath part and skirt should be removed, and the shank-bone neatly sawn off. Then a piece of buttered paper should be put over what we may call the breast of the haunch, or that part where there is least fat, and where it is generally first cut. Then the whole haunch should be covered over with a flour-and-water paste half an inch thick, and outside this paste large sheets of oiled paper should be tied. The joint should then be hung up, or, better still, put in a cradle-spit, and roasted. The time a good-sized haunch of venison will take to roast varies from four to five hours, though of course it would be useless to attempt to roast one xlvi cassell's dictionary of cookery. at all, except before a very large fire. About balf an hour before the joint is wanted remove the paste and paper, and sprinkle a little salt all over the haunch out of a pepper-box. . Next bring the haunch near the fire, and baste it with some fresh butter heated till it is frothed, and at the same time dredge the haunch with flour. The point to be aimed at is to get a rich brown colour all over the joint. A good brisk fixe will generally be sufficient; but if any difficulty is experienced, a salamander will be found a great assistance. Indeed, for obtaining a colour, a salamander will often be found a desirable kitchen utensil. It is simply a large flat piece of iron with a handle to it. This iron is made red-hot and held near to what requires browning. A salamander will be found extremely useful in browning cheesecakes, or in raising an omelette.