and wash it clean; then take 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 some 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 clean fire, and, if they are very 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 good butter, and put half the liver and parsley into the butter; pour it into 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 then you must make gravy-sauce; but if you don't lard it, white sauce.
Turkies, phesants etc. may be larded.
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 large full-grown fowl, keep the head on, truss it just as you do a pheasant; lard it with bacon, but don't lard the pheasant, and nobody will know it.
