But to prevent this, as the
Liquor falls or shrinks, add Vinegar to them, which will continue them firm
and free from Rotting for two Years.
To Roast a Shoulder of _Mutton_ like _Venison._ From the same.
Take a Shoulder of Mutton, and skin it; then lay it in the fresh Blood of a
Sheep, well stirr'd with a little Salt, as it is bleeding, for six or eight
Hours. When you have done this, wash it in Water and Salt, and at last with
Vinegar; or else you may steep it in an Infusion of warm Water, a Gallon,
and half a quarter of an Ounce of _Brazil_-Wood rasp'd. You may steep it in
this Liquor for four Hours, or else you may let it pass half an Hour in a
gentle Oven with Water and Salt, and a small Piece of _Brazil_-Wood in it;
either of which will give it a Colour: but I think the two last are better
than the Blood. Roast it then for its time, basting it well with Water and
Salt, till it is near enough, and then give it a little sprinkling of Salt
and raspings of Bread, with some Flour well mixt. The Sauce for this is
Claret boil'd with Cinnamon, sweetned with a little Sugar and Crumbs of
Bread grated: but some will use the Claret, Sugar and Cinnamon without the
Crumbs, in Saucers; as it is now the most common way in Noblemens Families
to do Venison.
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