37. _To bake Venison or Mutton to keep six or eight Months._
Take a haunch of Venison, or for want of it, take a large Leg of Mutton,
bone it, and stuff it well with gross Pepper, Cloves, Mace and Nutmeg
mingled, with Salt, then rub it all over with the like, then put it into
a Pot with good store of Butter, and bake it with Houshold Bread, and
let it be pasted over.
Then pour out all the Liquor, and when it is cold, take only the Fat,
and some more Butter, and melt them together in a Stone-Pot set into a
Kettle of boiling water, then pour it into the Pot to your Venison or
Mutton, and so keep it, slice it out, and serve it to the Table with
Mustard and Sugar, and garnish it with Bay Leaves.
38. _To pot Pigeons, or wild Fowl, or a Goose or Rabbits._
Take either of these, and fill their bellies with the before named
Spices and Salt and Butter, and rub them over with the same, then do
just as you do the Venison.
39. _To boil a large Pike and Eels together._
Take a large Pike, and gut him and wash him, and be sure to save what is
good within him, then take two great Eels and scowr them well, throw
away their Heads, gut them, and wash them well, and cut them in pieces,
then boil some white Wine and Water, Salt and sweet Herbs together, with
some whole Spice, and when it boils apace, put in your Fish, and when it
is enough, take some of the Liquor, two Anchovies, some Butter and some
Shrimps taken out of their Shells, and heat all these together, then put
in the yolks of two or three Eggs, and heat all together, then lay some
Sippets of French Bread into your Dish, and set over a Chafingdish of
Coals, and lay your Fish in order upon them, then pour your Sawce all
over it, and garnish your Dish with Shrimps, Barberries and raw Parsley,
so serve it to the Table very hot.
Pages:
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129