Thanks, my lord, for your _venison_; for finer or fatter
Never ranged in a forest or smoked in a platter.
The haunch was a picture for painters to study,
The fat was so white, and the lean was so ruddy.
GOLDSMITH.
The haunch of buck will take about three hours and three quarters
roasting. Put a coarse paste of brown flour and water, and a paper over
that, to cover all the fat; baste it well with dripping, and keep it at
a distance, to get hot at the bones by degrees. When near done, remove
the covering, and baste it with butter, and froth it up before you
serve. Gravy for it should be put in a boat, and not in the dish (unless
there be none in the venison), and made thus: 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 in a
saucepan with a quart of water, cover quite close for an hour, and
gently simmer it; then uncover, and stew till the gravy be reduced to a
pint. Season only with salt.