In roasting a haunch it is usually covered with a thick paste of flour and water, and a paper tied over this, not less than four hours being required to roast it.

At the end of three, remove the paper and paste, dredge and baste till well browned.

The last basting is with a glass of claret; and this, and half a small glass of currant jelly are added to the gravy.

Venison steaks are treated as in directions for broiled meats.
BAKED PORK AND BEANS.
Pick over one quart of dried beans, what is known as "navy beans" being the best, and soak over-night in plenty of cold water.
Turn off the water in the morning, and put on to boil in cold water till tender,--at least one hour.

An earthen pot is always best for this, as a shallow dish does not allow enough water to keep them from drying.