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Haunch Of Venison To Roast No 1

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







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.











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