Search
  
 

Ingredients
  1. 12 pounds roast Salt, pepper and flour dredge 4 cups flour 2 cups water 1 tablespoon currant j/li>
Directions
  • Wipe meat carefully with wet cloth and cover with a large sheet of buttered paper.
  • Make a thick paste of flour and water, roll our 3/4 inch thick and lay over the fat side of the haunch.
  • Cover with three or four sheets of white paper and tie Securely with cord
  • Put in dripping pan and roast and do not .forget to baste often to prevent paper and string from burning.
  • A twelve pound haunch will take 3 hours to roast.
  • Half an hour before it is done remove from the oven cut strings, take off paste, and paper;
  • Dredge with flour, salt, and pepper
  • return to oven and roast to fine brown color
  • Serve with a brown sauce to which a tbs. currant jelly is added

  • Source: Gaspee.com

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-24 by Colonial Sense, except where otherwise indicated.
    ref:T5-S21-P37-C-M