New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-10-25

Ing piece since the days Of Robin Hood, and 1t Is still
cooked very much II probably len. warped
in paste OF flour and served from the spit raro and
| full Of It's rich juices
As matter Of fact venson to-day is seldom roasted
! on the spit at all. but is baked. To prepare the
haunch. which seldom weighs less than fifteen pounds
and usually more II 1t Is buck, wipe 1t with dry
cloth In every part trimming Oft any dry skin from
the skirt, underneath IT, Season ii with salt and
pepper, rub in thickly with butter. tie 1t up In a
buttered paper, and cover IL with thick paste made
| of -four and water quart Of nonr and pint of
water will make suitable paste, though If the haunch
Is very large It Will require paste than this VIII
make Roll the paste out till II IS an inch thick. and
enveop the haunch In il. Now put the roast on n
roasting rack In dripping pan in very hot oven.
Let 1t roast for two hours in the paste basng every
ten minutes with the drppings in the bottom OF the
pan. little flour should be shaken In the pan when
the roast is put in it, and in ten or fifteen
minutes, when this -four has become little brown. a
pint OF boiling water should be poured in the drip
ping pan under the roast. This makes the founda-
ton for the liquid used In basting. The
oven must he very hot and the cover OF
paste, In which the vcnison is enveloped,
must be Drowned nicely in the two hours time
given. At the end of this time remove the
paste and buttered paper in which the haunch mas
been cooked. and they are now OF no further use
they should be thrown into the fire They have served
Their purpose by envel0png tne meat anu Hlsuihb
It's even cooking. The venson must now be dredged
lightly with -four till IL frOths. basted with butter ana
put back in the oven to roast another hour. This
is sufficient time to cook fftcen-poun roast and
serve it 1t should be-thoroughly DONE but rare
enough for the blood TO follow the knife wherever
it is cut Some epicures like 1t cooked rarer. but
the time given will suit the majority of conservative
tastes
The best English authorities on cooking vension do
not remove the paste till twenty minutes or quarter
OF an hour before it is done This gives very light
colored roast Removing the paste hour before
the venison is DONE turning and bastng 1t frequently
while It is cooking, gives rich brown roast evenly
colored throughout. quarter Of an hour before the
vensOn is taken up glass Of Madeira may be added
to the drppngs in the pan and the meat basted with
this liquid. When the venisOn is done there will be
but little dripping in the pam Skim the fat of this
carefully and pour the brown liquid the haunch
The glass OF Madeira added to 1t, will have
given this fine flavor. pint OF
currant Jelly should also be served
with 1t. To make this put glass Of port into
saucepan add lumber of curant jelly stir the whole
till it is well melted, add half cup of brown gravy
let the sauce boil pour it in boat and it. The
choicest part OF a haunch OF venisOn Is the "nolX,'
called by old English cooks the Adermans walk
Rare slices Of this roast cut quite thin. make de-
lightfu rechaufee warmed up in a chafng dish for five
minutes with little OF the cuIrant sauce