15 minutes.

_Average cost_, 1s. each; but seldom bought.

_Sufficient_,--2 for a dish.

_Seasonable_ from October to February.

ROAST HAUNCH OF VENISON.

1049. INGREDIENTS.--Venison, coarse flour-and-water paste, a little
flour.

_Mode_.--Choose a haunch with clear, bright, and thick fat, and the
cleft of the hoof smooth and close; the greater quantity of fat there
is, the better quality will the meat be. As many people object to
venison when it has too much _haut gout_, ascertain how long it has been
kept, by running a sharp skewer into the meat close to the bone; when
this is withdrawn, its sweetness can be judged of. With care and
attention, it will keep good a fortnight, unless the weather is very
mild. Keep it perfectly dry by wiping it with clean cloths till not the
least damp remains, and sprinkle over powdered ginger or pepper, as a
preventative against the fly. When required for use, wash it in warm
water, and _dry_ it _well_ with a cloth; butter a sheet of white paper,
put it over the fat, lay a coarse paste, about 1/2 inch in thickness,
over this, and then a sheet or two of strong paper. Tie the whole firmly
on to the haunch with twine, and put the joint down to a strong close
fire; baste the venison immediately, to prevent the paper and string
from burning, and continue this operation, without intermission, the
whole of the time it is cooking. About 20 minutes before it is done,
carefully remove the paste and paper, dredge the joint with flour, and
baste well with _butter_ until it is nicely frothed, and of a nice
pale-brown colour; garnish the knuckle-bone with a frill of white paper,
and serve with a good, strong, but unflavoured gravy, in a tureen, and
currant jelly; or melt the jelly with a little port wine, and serve that
also in a tureen. As the principal object in roasting venison is to
preserve the fat, the above is the best mode of doing so where expense
is not objected to; but, in ordinary cases, the paste may be dispensed
with, and a double paper placed over the roast instead: it will not
require so long cooking without the paste. Do not omit to send very hot
plates to table, as the venison fat so soon freezes: to be thoroughly
enjoyed by epicures, it should be eaten on hot-water plates. The neck
and shoulder may be roasted in the same manner.

[Illustration: ROAST HAUNCH OF VENISON.]

_Time_.--A large haunch of buck venison, with the paste, 4 to 5 hours;
haunch of doe venison, 3-1/4