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Roebuck, Haunch of, Marinaded

Prepare a marinade sufficiently deep to cover the surface of the haunch, the ingredients being in the following proportions. With a pint of vinegar put a quart of water, two onions finely minced, four cloves, a blade of mace, half a tea-spoonful of peppercorns, a little salt, a sliced carrot, three or four sticks of celery, and a bunch of sweet herbs. Boil all together for half an hour, strain, and put into a pan large enough to hold the roebuck. Saw the shank and spine bones from the haunch, pare away the skin from the upper part of the leg and along the loin, and lard these bare places closely and evenly with thin strips of bacon. Put the haunch in the marinade for a week. Take it up, spit, and roast before a clear fire, being careful to baste constantly. Unless this is done the meat will be very dry. Take it up, brush it over with melted glaze, and serve very hot. The dish should be garnished with stewed prunes and fried potatoes, and a sauce, prepared as follows, should accompany it, a little poured over the haunch, and the rest in a tureen. Cut an ounce of lean ham into dice, and fry them in a little butter with a small carrot, a stick of celery, and an onion, all cut small, half a tea-spoonful of peppercorns, a quarter of a blade of mace, and a pinch of powdered thyme. Stir these ingredients over the fire until they are lightly browned, then add two table-spoonfuls of vinegar and one of ketchup. Let the liquor boil, and put with it half a pint of brown sauce, a tea-spoonful of Bovril, a wine-glassful of sherry, and a tea-spoonful of anchovy. Let the sauce boil carefully, skim off the fat, etc., strain it, and it will be ready for use. Time to roast the haunch, about an hour and a half. Probable cost, 1s. 4d. to 2s. a pound. Sufficient for eight or ten persons.