To Pott A Haunch Of Venson
From the treasured pages of Cookbook of Grace Blome, Kent
Written by Grace Randolph
To Pott A Haunch Of Venson
"Take a haunch and Scitt ye flesh on ye inside and take out ye bone then take of all the thick Skinn from ye Out, and rub off ye furr wth the Linien part then Season it with Salt and pepper finely beaten as much as you think fitt and about 3 Nutmeggs beaten then put it whole into a stone glased pott that will hold it and lay about halfe apound of butterr on ye topp and cover it over with the Limb you may break ye bone and bake the Maner on ye middle of the Meat and Moysten it & Cover the pott over with wett browne paper and doe past Sofe over it and bake it 5 or 6 houres according to ye Size of your Venson when it comes out of ye Oven Cut it out in peeces to fitt ye potts pretty hard and as Liquor rises pour it away & lett it Stand till tis halfe Cold then fill ye pott with Clarified Butter"
Note on the Original Text
The recipe uses phonetic and abbreviated 17th-century English; spelling is variable ('Scitt' for 'score', 'Limb' likely meaning cloth or covering, 'pott' for 'pot'). Capitalisation is inconsistent and punctuation sparse, reflecting manuscript habit rather than standard grammar. Instructions are ordered as the cook would perform them, and quantities are left vague apart from the butter. The expectation is that the cook would use taste and experience to judge seasoning, reflecting the period's approach to skilled kitchen labor.
Title
Cookbook of Grace Blome, Kent (1697)
You can also click the book image above to peruse the original tome
Writer
Grace Randolph
Era
1697
Publisher
Unknown
Background
A delightful glimpse into late 17th-century kitchens, this culinary collection by Grace Randolph tempts taste buds with refined recipes and elegant flavors fit for a well-to-do English household. Journey through a banquet of historic treats and timeless techniques!
Kindly made available by
Folger Shakespeare Library
This recipe comes from the late 17th century, a period rich in English country house cookery. Preserved meats such as 'potted' venison were a feature of the festive table and ensured game meat could be enjoyed well beyond the hunting season. The recipe is attributed to Grace Randolph, living between 1674-1750, and written in 1697. This was a time before refrigeration, so potting meat in clarified butter created an air-tight seal—a practical method of preservation for upper-class households with access to game and the equipment needed for long, slow baking.
A sharp boning knife would have been used to 'scitt' or score the meat, remove the bone, and trim skin. Linen was essential for cleaning meat, as were glazed earthenware or stone pots for baking and storing. The sealing of the pot was accomplished using fabric, wet paper, and a paste made from flour and water to keep air out. Baking would have been done in a large wood-fired oven, sometimes located separately from the main kitchen.
Prep Time
30 mins
Cook Time
6 hrs
Servings
10
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 haunch of venison (approx. 6.5 lbs)
- 0.7 oz fine salt
- 0.2 oz ground black pepper
- 3 whole nutmegs (approx. 0.25 oz each), grated
- 8 oz unsalted butter (plus extra for clarifying)
- 1 clean linen cloth (for cleaning, substitute with paper towels if linen unavailable)
- Wet brown parchment paper (modern baking parchment as substitute)
- Flour and water (to make paste for sealing)
- Optional: use beef or lamb if venison unavailable
Instructions
- Begin with a haunch (leg) of venison, about 6.5 lbs.
- With a sharp boning knife, make a deep cut along the inner side of the haunch to expose and remove the bone.
- Carefully trim away any thick outer skin or sinew, then use a clean linen cloth to rub off any remaining hair.
- Generously season the meat inside and out with about 0.7 oz of fine salt, 0.2 oz of ground black pepper, and 2-3 whole nutmegs (about 0.25 oz each) finely grated.
- Place the prepared haunch whole into a large, ovenproof, glazed stoneware pot or Dutch oven just large enough to hold it snugly.
- Lay 8 oz (half a pound) of cold unsalted butter over the top of the meat.
- If you wish, break up the removed bone, moisten it with water, and place it around the meat in the pot to enrich the flavour.
- Cover the meat with a piece of cloth (the 'Limb' in the recipe, most likely a thin linen layer or even some of the removed skin), then tightly seal the pot with wet brown parchment paper or waxed paper.
- Secure the seal by encasing the edge with a soft flour paste (flour and water mixed to a doughy consistency).
- Bake in a low oven at 285°F (140°C) for 5–6 hours, depending on the size of your joint.
- When it is cooked, remove the meat and cut it into smaller pieces, pressing them tightly into a clean sterilised jar or pot.
- As juices collect, pour them off.
- Once the meat is half-cooled, completely cover with clarified butter.
- Store in a cool place.
Estimated Calories
500 per serving
Cooking Estimates
It takes about 30 minutes to prepare the venison, including deboning, seasoning, and setting up the pot. The meat then cooks slowly in the oven for about 5–6 hours. The finished dish is rich and hearty, and a reasonable serving is about 200 grams, making enough for 10 servings. Each serving contains roughly 500 calories, mainly from the venison and the butter.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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