Name: Haunch of Venison or Mutton
Ingredients: haunch of venison or mutton; gravy

Haunch of Venison or Mutton

Ingredients

haunch of venison or mutton
gravy

Directions

Cut the haunch to the bone along the line A, B, C.
Insert your knife at point C and cut down as deep as possible towards point D.
Slice as many portions as needed from either side.
Serve with a portion of the flavorful fat found on the left of line C, D, and a sufficient quantity of gravy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.