To boil a Haunch or Neck of Venison

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Lay it in Salt for a Week, then boil it in a Cloth well flour’d; for every Pound of Venison, allow a Quarter of an Hour for the boiling. For Sauce you must boil some Cauliflowers, pull’d into little Sprigs in Milk and Water, some fine white Cabbage, some Turnips cut into Dice, with some Beet-root cut into long narrow Pieces about an Inch and a Half long, and Half an Inch thick: Lay a Sprig of Cauliflower, and some of the Turnips mashed with some Cream and a little Butter; let your Cabbage be boiled, and then beat in a Sauce-pan with a Piece of Butter and Salt, lay that next the Cauliflower, then the Turnips, then Cabbage, and so on, till the Dish is full; place the Beet-root here and there, just as you fancy; it looks very pretty, and is a fine Dish. Have a little melted Butter in a Cup if wanted.

Note, A Leg of Mutton cut Venison Fashion, and dressed the same Way is a pretty Dish: Or a fine Neck with the Scraig cut off: This eats well broil’d or hash’d, with Gravy and Sweet-sauce the next Day.