Haunch of Venison
To prepare a haunch of venison for roasting (we will suppose it to be perfectly good and well kept,) wipe it thoroughly all over with clean cloths, dipped in lukewarm water, and then go over it with clean dry cloths. Trim off all unsightly parts. Lay over the fat a large sheet of thick brown paper, well buttered, and securely tied on with twine. Or else make a coarse paste of brown meal, and cover it with that. Place it before a good steady fire, and let it roast from three to four hours, according to its size. After roasting well for three hours, remove the covering of paper or paste, and baste the meat well all over; first with dripping or butter, and then with its own gravy, dredging it very slightly with browned flour. Skim the fat off the gravy, and send the venison to table plain, with sweet sauce of black currant jelly, or raspberry jam, in a glass dish with a spoon in it.