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To roast a Tongue, Rubbits, fyc.
To keep Venison or Hare sweet, or to make them fresh when
they stink. If venison be very sweet, only dry it with a
cloth, and hang it where the air comes. If you would
keep it any time, dry it well with clean cloths, rub it all
over with beaten ginger, and hang it in an airy place and
it will keep a great while. If it stinks or is musty, take
lukewarm water, and wash it clean ; then fresh milk and
water lukewarm, and wash it again; then dry it in clean
cloths very well, and rub it all over with beaten ginger,
and hang it in an airy place. When you roast it, you
need only wipe it with a clean cloth, and paper it as
before mentioned. Never do any thing else to venison,
for all other things spoil your venison, and take away the
fine flavour, and this preserves it better than any thing
you.can do. A hare you may manage just the same way.
To roast a Tongue or Udder. Parboil it first, then roast
it, stick eight or ten cloves about it, baste it with butter,
and have gravy and sweet sauce. An udder eats very
well done the same way.
To roast Rabbits. Baste them with good butter, and
drudge them with a little flour. Half an hour will do
them at a very quick clear fire; and if they are small,
twenty minutes will do them. Take the liver, with a
little bunch of parsley, and boil them, and then chop them
very fine together. Melt some butter, and put half the
liver and parsley into the butter; pour it in the dish, and
garnish the dish with the other half. Let your rabbits be
done of a fine light brown.
To roast a Rabbit, Hare-fashion. Lard a rabbit with
bacon; roast it as you do a hare, and it eats very well;
but you must make gravy sauce ; but if you do not lard
it, white sauce.
You may lard a turkey or pheasant, or any thing, just
as you like it. , . , .
To roast a Fowl, Pheasant-fashion. If you should have
but one pheasant, and want two in a dish, take a full-
grown fowl, keep the head on, and truss it just as you
do a pheasant; lard it with bacon, but-do not laid the
pheasant, and nobody will know it.
