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Roebuck, Braised

Saw the shank and spine bones from a haunch of roebuck, pare away the skin from the upper part of the leg and the loin, and lard these bare portions closely and evenly with strips of bacon about six inches long and a quarter of an inch thick. These lardoons may be seasoned with pepper, salt, and powdered herbs. Place the haunch in a braising-pan, pour over it as much stock as will cover it, and add two carrots, three onions, two turnips, four or five outer sticks of celery, a bunch of sweet herbs, a blade of mace, two or three cloves, and half a tea-spoonful of peppercorns. Set the braisiere over a gentle fire, let its contents simmer very softly, and baste frequently till the meat is done enough. Drain it, and put it in the oven for a short time. Strain the liquor, and boil it down till thick. Baste the haunch with this until it has a bright glazed appearance, and serve as hot as possible. Garnish the dish with glazed carrots and onions. Time, three to four hours. Probable cost, 1s. 4d. to 2s. per pound. Sufficient for eight or ten persons.