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Haunch of Venison Roasted

Wipe the meat carefully with a wet cloth and cover with a large sheet of buttered paper. Make a thick paste of flour and water; roll out three quarters of an inch thick; lay over the fat side of the haunch; cover with three or four sheets of thick white paper and tie securely with cord. Put in a dripping pan and roast, basting frequently to prevent the paper and string from burning. A haunch of twelve pounds will require three hours to roast; a larger one longer. Half an hour before it is done, remove from the oven; cut the strings; take off paste and paper; dredge with flour, salt and pepper; return to the oven and roast to a fine brown. Serve with brown sauce to which a tablespoon of currant jelly has been added.