The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

Serve with currant-jelly sauce. HAUNCH OF VENISON. If it be the haunch of a buck, it will take full three hours and a half roasting; if a doe, about half an hour less. Venison should be rather under than overdone. Sprinkle some salt on a sheet of white paper, spread it over with butter, and cover the fat with it. Then lay a coarse paste on strong white paper, and cover the haunch; tie it with fine packthread, and set it at a distance from a good fire. Baste it often: ten minutes before serving take off the paste, draw the meat nearer the fire, and baste it with butter and a good deal of flour, to make it froth up well. Gravy for it should be put into a boat, and not into the dish, unless there is none in the venison. To make the gravy, cut off the fat from two or three pounds of a loin of old mutton, and set it in steaks on a gridiron for a few minutes just to brown one side. Put them into a saucepan with a quart of water, keep it closely covered for an hour, and simmer it gently. Then uncover it, stew it till the gravy is reduced to a pint, and season it with salt only. Currant-jelly sauce must be served in a boat. Beat up the jelly with a spoonful or two of port wine, and melt it over the fire. Where jelly runs short, a little more wine must be added, and a few lumps of sugar. Serve with French beans. If the old bread sauce be still preferred, grate some white bread, and boil it with port wine and water, and a large stick of cinnamon. When quite smooth, take out the cinnamon, and add some sugar. HAY STACKS. In making stacks of new hay, care should be taken to prevent its heating and taking fire, by forming a tunnel completely through the centre. This may be done by stuffing a sack full of straw, and tying up the mouth with a cord; then