Page:Mrs Beeton's Book of Household Management.djvu/849

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Ingredients.—A haunch of venison, flour, brown sauce or brown gravy (see Sauce and Gravies), red currant jelly.

Method.—The haunch is the prime part of venison, and its excellence depends greatly on the relative proportions of fat and lean. An abundance of clear creamy-white fat of close texture may be generally accepted as an indication of the good quality of the meat. The flesh of the buck is more highly esteemed than that of the doe. Venison, like mutton, improves with age, and this can be judged by the condition of the hoof, which in an old animal is deeply cut and rugged, whereas that of a young one has a small and smooth cleft. In cold weather venison should be allowed to hang for about 14 days in a cool, dry place, but it must be carefully examined every day. The meat round the haunch bone first becomes tainted; it is therefore advisable to run a small sharp knife into the flesh; on being withdrawn, it has an unpleasant smell, the effected parts must at once be washed with warm milk and water, dried thoroughly, and covered thickly with ground ginger and pepper, which must, however, be washed off before cooking. If a little of these condiments be sprinkled on the venison in the first instance, and the meat wiped dry every day, decomposition may be considerably retarded. When ready for use, saw off the knuckle-bone, rub well all over with clarified fat or dripping, and enfold in a well-greased paper. Make a stiff paste of common flour and water, put it over the joint, cover with another well-greased paper, and tie securely with string. Roast in front of a clear fire or in a moderate oven from 3 to 4 hours, according to size and baste frequently. Within ½ an hour of serving remove the paper and paste, dredge lightly with flour, and