To be served hot, either with Venison
Sauce, made of Claret boil'd with Cinnamon, and sweeten'd with Sugar, or
with Gravey Sauce, with a little Wine in it.
To roast a _Calf's_ Liver, another way. From Mrs. _M. N._
Take a Calf's Liver, as before, and stuff it as above, only with this
Alteration in the Stuffing. Shred some Veal-Suet very small, and add to
that some grated Bread, Spice, and dry'd sweet Herbs finely powder'd, with
some Currans plump'd, and a little Salt; then make this into a Paste, with
some Eggs beaten; and when you have stuffed what Parts you please, with the
Mixture, roast it, basting it well with Butter, and strewing on, now and
then, some of the above Mixture, as far as it can be in powder, or admit of
strewing. Then serve it hot, with melted Butter and Lemon-Juice, or
Verjuice, and garnish with Lemon sliced, and pickled Berberries.
Cream Custard. From Lady _H._
Boil a Quart of Cream, with some grated Nutmeg, and a little Mace finely
powder'd; then beat the Yolks of twelve Eggs, with half as many Whites,
with a little Salt: then add a spoonfull of Sack, and one of Orange-Flower
Water, or Rose-Water: then put about six Ounces of fine Loaf-Sugar beaten
fine, and well sifted; and mix all together, when the Cream is not too hot;
then pass it through a fine Sieve, and bake it in _China_ Cups.
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