Title: Haunch O' Hind (Or Other Large Deer)
Categories: Game Meat Medieval British Vegetable
Yield: 1 Recipe

1		Haunch of venison
		Salt
		Cauliflower
		Milk
		White cabbage
		Turnips; diced
		Beets
		Cream
		Butter
		Salt

Joke recipe, but originally a real one, from The London Art of Cookery (1783):

Having let it lie in salt a week, boil it in a cloth well floured. And allow a quarter hour's boiling for every pound it weighs. For sauce, you may boil some cauliflowers, pulled into little sprigs, in milk and water, with some fine white cabbage, and some turnips cut in dice; add some beetroot, cut into narrow pieces, about an inch thick. Lay a sprig of cauliflower and some of the turnips, masked with some cream and a little butter. Let your cabbage be boiled and then beat in a saucepan with a piece of butter and salt. Lay that next the cauliflower, then the turnips, then the cabbage, and so on, till the dish be full. Place the beetroot here and there, according to your taste. Have a little melted butter in a cup, if wanted. This is a very fine dish, and looks very prettily. The haunch, or neck, thus dressed, eats well the next day, hashed with gravy and sweet sauce.

Now somebody try to MM that one!! Arabella Boxer, in 700 Years of English Cooking, calls this dish a "glorious feast." From: Michael Loo

previous

next