Then skewer the Skin on all sides, over the Farced Meat, and lard the Skin
and the fleshy Parts below with Lemon-Peel, and some will lard in Lemon
Thyme likewise. Then fix it on a Spit with Skewers, and roast it, well
basted with Butter and well floured. The Sauce for this should be stew'd
Oysters, some Mace, stew'd Mushrooms, a little Gravey, and some White-Wine,
with Crumbs of Bread; then serve it hot, garnish'd with sliced Lemon, and
Red Beet-Root pickled and sliced.
Stew'd Veal, with white Sauce; from the same.
Take some Lean of a Leg of Veal, and cut it in thick Slices, then stew them
in Water and a little Salt, with some Mace, and a little Nutmeg, and a
Bunch of sweet Herbs. When they are almost stew'd enough with the Gravey in
them, put to the Liquor they were stew'd in, a Glass or two of White Wine,
and a little Lemon Juice, or Orange Juice, with a little Mushroom Gravey,
or Liquor of stew'd Mushrooms. When this is done, have some Mushroom
Buttons, that have been stew'd white in their own Liquor, and Spice, with a
Bay-Leaf; then strain the Liquor, and put some in the Sauce: and when it is
hot, put some thick Cream to it, with the Mushrooms; and then serve it hot
with a Garnish of sliced Lemon.
Hard _Pease-Soup.
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