ge meat. Another way. Bone your
turkey very nicely, leaving on the pinions, rump, and legs; then take
the flesh of a nice fowl, the same weight of bread grated, and half a
pound of beef suet, nicely picked; beat these in a marble mortar, season
with mace, one clove, pepper, nutmeg, salt beat fine, a little lemon
peel shred very small, and the yolks of two eggs; mix all up together
very well; then fill all the parts that the bones came out of, and raise
the breast to the form it was before the bone was taken out; sew up the
skin of the back, and skewer down the legs close as you do a chicken for
roasting; spit it and let it be nicely roasted: send good gravy in the
dish.

ROAST VEAL. Veal must be well done before a good fire. Cover the fat of
the loin and fillet with paper. Stuff the fillet and shoulder in the
following manner. Take a quarter of a pound of suet, parsley, and sweet
herbs, and chop them fine. Add grated bread, lemon peel, pepper, salt,
nutmeg, and an egg. Mix all well together, and put the stuffing safely
into the veal. Roast the breast with the caul on: when nearly done, take
it off, and baste and dredge the meat. Lay it in the dish, pour a little
melted butter over it, and serve it up with salad, boiled vegetables, or
stewed celery.

ROAST VENISON. After a haunch of venison is spitted, take a piece of
butter and rub all over the fat, dust on a little flour, and sprinkle a
little salt: then take a sheet of writing paper, butter it well, and lay
over the fat part; put two sheets over that, and tie the paper on with
small twine: keep it well basting, and let there be a good soaking fire.
If a large haunch, it will take full three hours to do it. Five minutes
before you send it to table take off the paper, dust it over with a
little flour, and baste it with butter; let it go up with a good froth;
put no gravy in the dish, but send it in one boat; and currant jelly
melted, in another; or if you have no currant jelly, boil half a pint of
red wine with a quarter of a pound of lump sugar, a stick of cinnamon,
and a piece of lemon peel in it, to a syrup. The neck and shoulder are
dressed the same way; and as to the time, it depends entirely on the
weight, and the goodness of your fire: if you allow a quarter of an hour
to each pound, and the fire be tolerably kept up, you cannot well err. A
breast of venison is excellent dressed in the following way: flour it,
and fry it brown on both sides in fresh butter: