Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of boiling water in the bottom
- two teaspoonfuls of currant jelly
- pepper
- salt
Directions
Wash all over with lukewarm vinegar and water, then rub well with butter or lard to soften the skin. Cover the top and sides with foolscap . paper, well greased, and coat it with a paste of flour and water, half an inch thick. Lay over this a large sheet of thin wrapping paper and over this another of stout foolscap. Tie all down in place by greased pack-thread. The papers should also be thoroughly greased. Do this the day before needed to roast. About three hours before it will be needed, put into the dripping-pan, with two cups of boiling water in the bottom. Insert another pan over it to keep in the steam ; be sure that the fire is good and leave it to itself for an hour. Then see that the paper is not scorching; wet it all over with hot water and aladleful of gravy ; cover it and let it alone for an hour and a half more: Remove the papers and paste, and test with a skewer in the thickest part. If it goes in readily, close the door and let it brown for half an hour. Baste freely four times with wine and butter, and at last dredge with flour and rub over with butter to make a froth. Take it up, put upon a hot dish. Skim the gravy left in the dripping-pan, strain it, thicken with browned flour, add two teaspoonfuls of currant jelly, a glass of wine, pepper and salt. Boil up for an instant, and serve in a gravy boat. Allow a quarter of an hour to the pound in roasting venison. The neck can be roasted in the same way as the haunch.