Quantity for 14–18 Persons.
- 1 leg of venison, 10 lbs.
- Salt
- 6 pepper-corns
- 2 cloves
- ¾ lb. of butter
- 1 pt. of sour cream
- 2 tbsps. of flour
- 1 cup of water
- 1 tsp. of lemon juice
- 2 tbsps. of white wine
- ¼ lb. of bacon for larding
Preparation: The preparation is the same as described in [No. 7], only the time for frying is longer, from 3 to 3½ hours.
Remarks: If the meat is from an old animal, it is best to keep it in milk, wine or vinegar for 2 to 3 days.
No. 9—ANOTHER FORM OF LEG OF VENISON.
Quantity for 14–18 Persons.
- 1 leg of venison, 10 lbs.
- Salt
- Some melted butter
- Rolled out bread dough
- 1 sheet of paper
For the Gravy.
- ¼ lb. of butter and ¼ lb. of drippings
- Salt
- 1 clove
- 3 pepper-corns
- 2 tbsps. of flour
- Bouillon cooked from remnants
- 1 tumblerful of port wine
Preparation: The meat is skinned, the bone trimmed out, washed and salted. A sheet of paper buttered or brushed with fine salad oil, is wrapped around the meat, then it is enveloped in a layer of white bread dough. Heat ¼ lb. of drippings and ¼ lb. of butter, place the leg of venison into it and roast for 5 to 5½ hours, basting it often. Remove paper and crust, when done, and brush the meat with gravy.