To Roast Venison

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Haunch of Venison, and spit it; take four Sheets of white Paper, butter them well, and roll about your Venison, then tye the Paper on with a small String, and baste it very well all the Time it is Roasting. If your Fire is very good and brisk, two Hours will do it; and, if a small Haunch, an Hour and a Half. The Neck and Shoulder must be done in the same Manner, which will take an Hour and a Half, and when it is enough take off the Paper, and drudge it with a little Flour just to make a Froth; but you must be very quick, for fear the Fat should melt. You must not put any Sauce in the Dish but what comes out of the Meat, but have some very good Gravy and put into your Sauce-Boat or Bason: You must always have Sweet-Sauce with your Venison in another Bason. If it is a very large Haunch it will take two Hours and a Half.