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Venison, Roast Haunch of

INGREDIENTS. - Venison, coarse flour-and water paste, a little flour. AVERAGE COST, 1s. 2d. to 1s. 6d. per lb.

Choose a haunch with clear, bright and thick fat, and the cleft of the hoof smooth and close; the greater quantity of fat there is, the better quality will the meat be. As many people object to venison when it is too high, ascertain how long it has been kept, by running a sharp skewer into the meat close to the bone: when this is withdrawn, its sweetness can be judged of With care and attention, it will keep good a fortnight, unless the weather is very mild Keep it perfectly dry by wiping it with clean cloths till not the least damp remains, and sprinkle over powdered ginger or pepper, as a preventive against the fly.

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 1/2 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 20 minutes before it is done, carefully remove the paste and paper, dredge the joint with flour, and baste well with butter until it is nicely frothed, and of a nice pale-brown ROAST HAUNCH OF VENISON. colour; garnish the knuckle-bone with a frill of white paper, and serve with a good, strong, but unflavoured gravy, in a tureen, and currant jelly; 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 so soon becomes cold: to be thoroughly enjoyed by epicures, it should be eaten on hot-water plates. The VENISON, HAUNCH OF. neck and shoulder may be roasted in the same manner.

TIME. A large haunch of buck venison, with the paste, 4 to 5 hours; haunch of doe venison, 3 to 34 hours. Allow less time without the paste.

SEASONABLE. Buck venison in greatest perfection from June to Michaelmas; doe venison from November to the end of January.

Venison, To Carve Haunch of. -Here is a grand dish for a knight of the carving-knife to exercise his skill upon, and, what will be pleasant for many to know, there is but little difficulty in the performance. An incision being made completely down to the bone, in the direction of the line 1 and 2, the gravy will then be able easily to flow; when slices, not too thick, should be cut along the haunch, as indicated by the line 4 to 3; that end of the joint marked 3 having been turned towards the carver, so that he may have a more complete command over the joint. 1 HAUNCH OF VENISON. 3 Although some epicures affect to believe that some parts of the launch are superior to others, yet we doubt if there is any difference between the slices cut above and below the line. It should be borne in mind to serve each guest with a portion of fat; and the most expeditious carver will be the best carver, as, like mutton, venison soon begins to chill, when it loses much of its charm.