don't burn) stir in half a pound of lump-sugar beat fine, and pour in as much red wine as will make it of the thickness of a ragoo; squeeze in the juice of a lemon, give it a boil up, and pour it over the venison. Don't garnish the dish, but send it to table.
To boil a haunch of 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 the boiling. For sauce you must boil some cauliflowers, pulled into little sprigs in milk and water, some fine white cabbage, some turnips cut into dice, with some beetroot cut into long narrow pieces, about an inch and a half long, and half an inch thick: lay a sprig of cauliflower, and some of the turnips mashed with some cream and a little butter; let your cabbage be boiled, and 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 beetroot 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, with the scraig cut off. This eats well boiled or hashed, with gravy and sweet sauce the next day.
To boil a leg of mutton like venison.
TAKE a leg of mutton cut venison fashion, boil it in a cloth well floured; and have three or four cauliflowers boiled, pulled into sprigs, stewed in a saucepan with butter, and a little pepper and salt; then have some spinach picked and washed clean, put it into a saucepan with a little salt, covered close, and stewed a little while; then drain the liquor, and pour in a quarter of a pint of good gravy, a good piece of butter rolled in flour, and a little pepper and salt; when stewed enough lay the spinach in the dish, the mutton in the middle, and the cauliflower over it, then pour the butter the cauliflower was stewed in over it all: but you are to observe in stewing the cauliflower, to melt your butter nicely, as for sauce, before the cauliflower goes in. This is a genteel dish for a first course at bottom.
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