Roast or Baked Haunch of Venison.
Cut off part of the knuckle-bone, round it at the other extremity, sprinkle over pepper and salt, and cover the whole with a paste of flour and water or coarse corn-meal; tie firmly a thick paper around. Place it near the fire at first to harden the paste, basting well the paper to keep it from burning; then remove it a little farther from the fire. Have a strong, clear fire. It will take about three hours to roast this joint, at the end of which time remove the paste. Carême would glaze it. This is, after all, a simple operation. It is a stock boiled down to a firm jelly, the jelly melted, and spread upon the meat with a brush. Put some frills of paper around the bone, and serve currant-jelly with it. If it be baked, the paste should cover it in the same way. It would also take the same length of time to cook.
The neck of venison makes a good roast also.