Haunch Of Venison To Roast No 1 Recipe
Butter and sprinkle your fat with salt; lay a sheet of paper over it;
roll a thin sheet of paste and again another sheet of paper over the
paste, and with a packthread tie and spit it. Baste the sheet of paper
with butter, and let the venison roast till done enough. Be careful how
you take off the papers and paste, basting it with some butter during
that time, and dredge up: then let it turn round some time to give the
fat a colour. The object of pasting is to save the fat. Have
currant-jelly with it, and serve it up.
Vote