3924 Roast Venison, English Style

Monsieur Suzanne in his book La Cuisine Anglaise recommends rubbing all over the joint with flour containing a small amount of pepper as a means of preserving it whilst it is hanging. This prevents the action of humidity and wards off the flies.

To roast the haunch, trim it and wrap it in Hot Water Paste with suet and salt as indicated for Baron of Beef then wrap it in paper and tie it up.