Haunch Of Venison To Roast No 2 Recipe
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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