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Classic
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page 15
HAUNCH OF VENISON.
A haunch of venison is the prime joint, and is carved very similar to almost any
roasted or boiled leg; it should be first cut crosswise down to the bone
following the line from 1 to 2; then turn the platter with the knuckle farthest
from you, put in the point of the knife, and cut down as far as you can, in the
directions shown by the dotted lines from 3 to 4 then there can; be taken out as
many slices as is required on the right and left of this. Slices of venison
should be cut thin, and gravy given with them, but as there is a special sauce
made with red wine and currant jelly to accompany this meat, do not serve gravy
before asking the guest if he pleases to have any.
The fat of this meat is like mutton, apt to cool soon, and become hard and
disagreeable to the palate; it should therefore be served always on warm plates,
and the platter kept over a hot-water dish, or spirit lamp. Many cooks dish it
up with a white paper frill pined around the knuckle-bone.
A haunch of mutton is carved the same as a haunch of venison.
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