Roebuck—Haunch or Quarter—a la Lytton

Choose a very fat haunch of roebuck; bone the thick loin end, sprinkle salt over, and coat the surfaces with butter: wrap it up in buttered paper, then in a flat of paste made with three pounds of flour into which is added an ounce of salt, three eggs, and just sufficient water to form a very firm dough: place this in a wet cloth, and leave it for several hours, then roll it out to an eighth of an inch in thickness; wrap it all around the meat; fasten the two ends and sides by wetting them both and have one overlap the other to prevent any fissure whatever, then cover it all with buttered paper; lay it on a cradle spit (Fig. 116), or else in a moderate oven in a baking-pan. The length of time to cook it depends upon its size; for a medium haunch of venison it will take two hours; deer require three hours. Remove the paper, brown the paste nicely, and serve with a poivrade sauce (No. 522), finished with currant jelly and cold sour apple marmalade (No. 3674).