Venison Recipe

Thanks, my lord, for your _venison_; for finer or fatter

Never ranged in a forest or smoked in a platter.

The haunch was a picture for painters to study,

The fat was so white, and the lean was so ruddy.

GOLDSMITH.



The haunch of buck will take about three hours and three quarters

roasting. Put a coarse paste of brown flour and water, and a paper over

that, to cover all the fat; baste it well with dripping, and keep it at

a distance, to get hot at the bones by degrees. When near done, remove

the covering, and baste it with butter, and froth it up before you

serve. Gravy for it should be put in a boat, and not in the dish (unless

there be none in the venison), and made thus: cut off the fat from two

or three pounds of a loin of old mutton, and set it in steaks on a

gridiron for a few minutes, just to brown one side; put them in a

saucepan with a quart of water, cover quite close for an hour, and

gently simmer it; then uncover, and stew till the gravy be reduced to a

pint. Season only with salt.

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