how long it has been kept by running a sharp skewer into the meat
close to the bone. When this is withdrawn, its sweetness can be
judged of. With care and attention it will keep good for a long
time during the winter, unless the weather is very mild. Keep it per-
fectly dry by wiping it with clean cloths till not the least damp re-
mains. When required for use, wash it in warm water, and dry it
well with a cloth. Butter a sheet of white paper, put it over the fat;
lay a coarse paste, about half an inch in thickness, over this, and then
a sheet or two of strong paper. Tie the whole firmly on to the
haunch with twine, and put the joint down to a strong, close fire ;
baste the venison immediately, to prevent the paper and string from
burning, and continue this operation, without intermission, the whole
of the time it is cooking. About twenty minutes before it is done,
carefully remove the paste and paper, dredge the joint with flour, and
baste with butter until it is nicely frothed, and of a nice pale-brown
color ; garnish the knuckle-bone with a frill of white paper, and serve
with a good, strong, but unflavored, gravy in a tureen, and currant-
jell✪ Roast Haunch of Venisony ; or melt the jelly with a little port wine, atid serve that also in
a tureen. As the principal object in roasting venison is to preserve
the fat, the above is the best mode of doing so where expense is not
objected to ; but, in ordinary cases, the paste may be dispensed with,
and a double paper placed over the roast instead. It will not require
so long cooking without the paste. Do not omit to send very hot
plates to table, as the venison fat soon freezes. To be thoroughly
enjoyed by epicures, it should be eaten on hot water plates. The
neck and shoulder may be roasted in the same manner. A large
haunch of buck-venison, with the paste, should be cooked from three
and a quarter to three and three-quarters of an hour. Allow less
time without paste.
This is a large amount, and would be sufficient for a party of
eighteen persons.
Boiled Leg of Mutton. — A leg of mutton for boiling should not
hang too long, as it will not look a good color when dressed. Cut
off the shank-bone, trim the knuckle, and wash and wipe it very
COOKERY RECIPES. 437
clean ; plunge it into sufficient boiling water to cover it, let it boil up.
Then draw the saucepan to the side of the fire, where it should remain
till the finger can be borne in the water. Then place it sufficiently
near the fire, that the water may gently simmer, and be very careful
that it does not boil fast, or the meat will be hard. Skim well, add a
little salt, and in about two and a quarter hours after the water begins
to simmer, a moderate-sized leg of mutton will be done. Serve with
carrots and mashed turnips, which may be boiled with the meat, and
send caper-sauce✪ Boiled Leg of Mutton to the table with it. To cook a moderate-sized leg
of mutton of nine pounds it will take two and a quarter hours after
the water boils ; one of twelve pounds, three hours. The liquor this
joint was boiled in should be converted into soup.
Page 278 · 2 recipe records on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
how long it has been kept by running a sharp skewer into the meat close to the bone. When this is withdrawn, its sweetness can be judged of. With care and attention it will keep good for a long time during the winter, unless the weather is very mild. Keep it perfectly dry by wiping it with clean cloths till not the least damp remains. When required for use, wash it in warm water, and dry it well with a cloth. Butter a sheet of white paper, put it over the fat; lay a coarse paste, about half an inch in thickness, over this, and then a sheet or two of strong paper. Tie the whole firmly on to the haunch with twine, and put the joint down to a strong, close fire ; baste the venison immediately, to prevent the paper and string from burning, and continue this operation, without intermission, the whole of the time it is cooking. About twenty minutes before it is done, carefully remove the paste and paper, dredge the joint with flour, and baste with butter until it is nicely frothed, and of a nice pale-brown color ; garnish the knuckle-bone with a frill of white paper, and serve with a good, strong, but unflavored, gravy in a tureen, and currantjelly ; or melt the jelly with a little port wine, and serve that also in a tureen. As the principal object in roasting venison is to preserve the fat, the above is the best mode of doing so where expense is not objected to ; but, in ordinary cases, the paste may be dispensed with, and a double paper placed over the roast instead. It will not require so long cooking without the paste. Do not omit to send very hot plates to table, as the venison fat soon freezes. To be thoroughly enjoyed by epicures, it should be eaten on hot water plates. The neck and shoulder may be roasted in the same manner. A large haunch of buck-venison, with the paste, should be cooked from three and a quarter to three and three-quarters of an hour. Allow less time without paste.
This is a large amount, and would be sufficient for a party of eighteen persons.
Boiled Leg of Mutton. — A leg of mutton for boiling should not hang too long, as it will not look a good color when dressed. Cut off the shank-bone, trim the knuckle, and wash and wipe it very
clean ; plunge it into sufficient boiling water to cover it, let it boil up. Then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire, that the water may gently simmer, and be very careful that it does not boil fast, or the meat will be hard. Skim well, add a little salt, and in about two and a quarter hours after the water begins to simmer, a moderate-sized leg of mutton will be done. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper-sauce to the table with it. To cook a moderate-sized leg of mutton of nine pounds it will take two and a quarter hours after the water boils ; one of twelve pounds, three hours. The liquor this joint was boiled in should be converted into soup.
Records on this page
Roast Haunch of VenisonBoiled Leg of Mutton