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Haunch Of Venison To Roast No 2

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







Let your haunch be well larded with thick bacon; seasoning it with fine

spices, parsley, sweet-herbs, cut small, pepper, and salt. Pickle it

with vinegar, onions, salt, pepper, parsley, sweet basil, thyme, and

bay-leaves: and, when pickled enough, spit it, and baste it with the

pickle. When roasted, dish it up with vinegar, pepper, and thick sauce.











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