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To I oil a haunch or Meek of Venison.
Sweetbreads. Do not put any water or gravy in the
stewpan, but put the same veal and bacon over the sweet-
breads, and season as under directed; cover close, put
fire over as well as under, and when they are enough, take
out the sweetbreads ; put in a ladleful of gravy, boil and
strain it, skim otf the fat, let it boil till it jellies, then put
in the sweetbreads to glaze : lay essence of ham in the
dish, and the sweetbreads on it; or make a rich gravy
with mushrooms, truffles and morels, a glass of white wine,
and two spoonfuls of catchup. Garnish with cockscombs
forced, and stewed in the gravy.
Note. You may add to the first, truffles, morels,
mushrooms, cockscombs, palates, artichoke bottoms, two
spoonfuls of white wine, two of catchup, or just as you
please.
N. B. There are many ways of dressing sweetbreads :
you may lard them with thin slips of bacon, and roast
them, with what sauce you please ; or you may marinate
them, cut them in thin slices, flour and fry them. Serve
them with fried parsley, and either butter or gravy.
Garnish with lemon.
To boil a Haunch or Neck of Venison. Lay it in salt for
a week, then boil it in a cloth well floured ; for every
pound of venison allow a quarter of an hour for boiling.
For sauce, boil cauliflowers, pulled into little sprigs, in
milk and water, some fine white cabbages, turnips cut
in dice, with beet-root cut in long narrow pieces, about an
inch and a half long, and half an inch thick : lay a sprig
of cauliflow er, add some of the turnips mashed with some
cream and a little butter ; let cabbage be boiled, aud then
beat in a saucepan with a piece of butter and salt, lay
that next the cauliflower, then the turnips, then cabbage,
and so on, till the dish is full; place the beet-root here
and there, just as you fancy; it looks very pretty, and
is a fine dish. Have a little melted butter in a cup, if
wanted.
Note. A leg of mutton cut venison-fashion, and
dressed the same way, is a pretty dish; or a fine neck,
