To roast venison.
TAKE a haunch of venison, and spit it. Take four sheets of white paper, butter them well, and roll about your venison, then tie your paper on with a snall string, and baste it very well all the time it is roasting. If your fire is very good and brisk, two hours will do it; and, if a small haunch, an hour and a half. The neck and shoulder must be done in the same anner, which will take an hour and a half, and when it is enough take off the paper, and drudge it with a little flour just to make a froth; but you must be very quick, for fear the fat should melt. You must not put any sauce in the dish but what comes out of the meat, but have some very good gravy and put into your sauce-boat or bason. You must always have sweet sauce with your venison in another bason. If it is a large haunch, it will take two hours and a half.
Different sorts of sauce for venison.
YOU may take either of these sauces for venison. Currant 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 till it is a 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, then spit it, and baste it with the same liquor and butter all the time it is roasting at a good quick fire, and an hour and a half will do it. Have a little good gravy in a cup, and sweet sauce in another. A good fat neck of mutton eats finely done thus.
To keep venison or hares sweet, or to make them fresh when they stink.
IF your 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 very 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 some lukewarm water,
