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James Doak cookbook: The art of cookery, circa 1760s
Page 28
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To Roast Venison Take a haunch of venison and spit it take four sheets of white paper butter them well and roll about your venison then tie your 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 don 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 you must all ways have sweet sauce with your venison in another baison if it is a large haunch it will take two hours and a half.
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To Roast Venison Take a haunch of venison and spit it take four sheets of white paper butter them well and roll about your venison then tie your 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 don 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 you must all ways have sweet sauce with your venison in another baison if it is a large haunch it will take two hours and a half.
Szathmary Culinary Manuscripts and Cookbooks
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