To Roast a Haunch of Venison from Modern Cookery for Private Families by Eliza Acton
To give venison the flavour and the tenderness so much prized by epicures, it must be well kept; and by taking the necessary precautions, it will hang a considerable time without detriment. Wipe it...
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Ingredients
- espagnole
- spanish sauce
- mutton cutlets
- mutton
- pale
- currant jelly
- sweet sauce
- game
- paper
- butter
- paste
- flour
- acetic acid
- water
- buttered paper
- paste of flour
- venison
- powdered ginger
- pepper
- cayenne
- salt
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