Roast Venison

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Procure a nice five-pound roast; this will serve two dinners
and one luncheon. Wipe off with a damp cloth. Rub over with
butter and lard. Then cover the top and sides with a thick paste
of flour and water, an inch deep. Lay a coarse paper over all
and put in a dripping pan or roaster with one cup of hot water.
Keep the oven well heated. Baste every 15 minutes with butter
and water. Twenty minutes before serving remove the paste and
paper, and dredge with a spoon (tea) of salt, and some flour, and
baste with butter until brown. Pour in a pint of water and make
a thickened gravy as for roast beef. Add a pinch each of cloves,
nutmeg, mace; stir in 2 tablespoonfuls of currant jelly; strain,
send to table in hot dishes. Venison cools quickly, so be sure
plates are well heated.

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