The Gentleman was in a
hurry for it, and call'd in half an Hour for his Neck of Mutton and Broth;
but the Cook had only that Neck in the House; which she was roasting, and
was then above half done: however, she takes it from the Spit, and cut it
in pieces, which she presently set over the Fire, with the Gravey that came
from it, with a small quantity of Water, and serv'd it up with some
Turnips, as soon as possible. The Relish which the Meat had gain'd by
roasting, gave the Broth so good a flavour, that it is recommended since
that time, by the Gentlemen who eat of it, where-ever they go; but with
this addition, that they take four or five _Hertfordshire_ Turnips, pare
them, and cut them in dice; then boil them in the Liquor with the half
roasted Mutton; and when they are enough, take them out of the Liquor, and
draining them a little, flour them, and adding a little Salt, fry them
either in Butter very hot, or in Hog's-Lard, and then serve them with
Pottage.
Boil'd _Venison,_ with its Furniture. From Mr. _L. L._
Take an Haunch of Venison, salt it well, and let it remain a Week, then
boil it, and serve it with a furniture of Collyflowers, _Russia_ Cabbages,
some of the _Hertfordshire_ Turnips cut in dice, and boiled in a Net, and
toss'd up with Butter and Cream, or else have some of the yellow _French_
Turnips, cut in dice, and boil'd like the former; or we might add some red
Beet-Roots boiled in dice, and butter'd in the same manner.
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