The image contains the following text:
To roast Venison, and Mutton Venison fashion, &ic.
der to drain ; then with a knife chop them on a board ;
put them in a saucepan, shake a little Hour over them,
put in a little milk or cream, with a piece of butter;
set them over the fire, and when the butter is melted
they are enough. But if you want sauce in half an
hour, take onions, peel and cut them in thin slices; put
them in milk and water, and when the water boils they
will be done in twenty minutes; then throw them in a
cullender to drain, chop them and put them in a sauce-
pan ; shake in a little Hour, with a little cream, and a bit
of butter; stir all together over the fire till the butter
is melted, and they will be very fine. This sauce is very
good with roast mutton, aud it is the best way of boiling
onions.
To roast Venison. Take a haunch of venison and spit it;
well butter four sheets of paper, put two on the haunch ;
then make a paste with flour, butter, and water; roll it
out half as big as the haunch, and put it over the fat part;
then put the other two sheets of paper on, and tie them
with packthread ; lay it to a brisk fire, and baste it well
all the time of roasting. If a large haunch of twenty-four
pounds, it will take three hours and a half, except it is
a very large fire; then three hours will do: smaller in
proportion.
To dress a Haunch of Mutton. Hang it up a fortnight,
and dress it as directed for a haunch of venison.
Different sorts of Sauce for Venison. Take either of these
sauces for Venison : current jelly warmed ; or half a pint
of red wine, with a quarter of a pound of sugar, simmered
over a clear fire for five or six minutes; or half a pint
of vinegar, and a quarter of a pound of sugar, simmered
to syrup.
To roast Mutton Venison fashion. Take a hind quarter of
fat mutton, and cut the leg like a haunch; lay it in a pan
with the backside of it down; pour a bottle of red wine
over it, and let it lie twenty-four hours : spit it, and baste
it with the same liquor and butter all the time it is
roasting at a quick fire, and an hour and a half will do it.
Have good "ravv iu a cnp, and sweet sauce in another.
A good fat neck ot mutton eats finely done thus.
