217. _To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton._
Take either of these, and lard it with Lard, and stick it thick with
Rosemary, then roft it with a quick fire, but do not lay it too near;
baste it with sweet butter: then take half a Pint of Claret wine, a
little beaten Cinamon and Ginger, and as much sugar as will sweeten it,
five or six whole Cloves, a little grated bread, and when it is boiled
enough, put in a little Sweet butter, a little Vinegar, and a very
little Salt, when your meat is rosted, serve it in with Sauce, and strew
salt about your Dish.
218. _To rost a Capon with Oysters and Chesnuts._
Take some boiled Chesnuts, and take off their shells, and take as many
parboil'd Oysters, then spit your Capon, and put these into the belly of
it, with some sweet Butter, rost it and bast it with sweet Butter, save
the Gravie, and some of the Chesnuts, and some of the Oysters, then add
to them half a Pint of Claret Wine, and a pice of sweet Butter and a
little Pepper, and a little Salt, stew these altogether till the Capon
be ready, then serve them in with it; Garnish your Dish as you please.
219. _To rost Shoulder or Fillet of Veal with farcing herbs._
Wash your meat and parboil it a little, then take Parsley,
Winter-savory, and Thyme, of each a little minced small, put to them the
yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and
Salt, add also some Suet minced small; work all these with the yolk of a
raw Egg, and stuff your Meat with it, but save some, and set it under
the meat while it doth rost, when your meat is almost rosted enough, put
to these in the Dish, a quarter of a pint of White Wine Vinegar, and
some Sugar, when your meat is ready, serve it in with this Sauce, and
strew on Salt.
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