Roast Venison
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Roast venison is best to be thoroughly larded, ½ lb.
- pork to a leg or saddle weighing 8 to 10 lb.
- Cut the flanks from a saddle, and trim the haunch to good shape.
- Roast according to general directions, basting at the end of the first 5 min and every 15 min after.
- It is very nice to use claret instead of the dripping of the pan.
- An hour and a quarter will cook it very rare;
- for most people an hour and three-quarters will be none too much.
- Make a good gravy from the drippings in the pan, adding stock made from the bits trimmed away before roasting.
- Currant jelly is usually served with it.