n the middle of the dish, and
serve them.

_Veal Sweetbreads, to roast._

Lard your sweetbreads with small lardoons of bacon, and put them on a
skewer; fasten them to the spit and roast them brown. Put some good
gravy into a dish; lay in the sweetbreads, and serve them very hot. You
ought to set your sweetbreads and spit them; then egg and bread them, or
they will not be brown.

_Vegetables, to stew._

Cut some onions, celery, turnips, and carrots, into small squares, like
dice, but not too small; stew them with a bunch of thyme in a little
broth and butter; fry them till they are of a fine brown colour; turn
them with a fork, till quite soft; if they are not done enough, put a
little flour from the dredging-box to brown them; skim the sauce well,
and pass it through a sieve; add a little cayenne pepper and salt; put
the vegetables in, and serve them up.

_Haunch of Venison, to roast._ No. 1.

Butter and sprinkle your fat with salt; lay a sheet of paper over it;
roll a thin sheet of paste and again another sheet of paper over the
paste, and with a packthread tie and spit it. Baste the sheet of paper
with butter, and let the venison roast till done enough. Be careful how
you take off the papers and paste, basting it with some butter during
that time, and dredge up: then let it turn round some time to give the
fat a colour. The object of pasting is to save the fat. Have
currant-jelly with it, and serve it up.

_Haunch of Venison, to roast._ No. 2.

Let your haunch be well larded with thick bacon; seasoning it with fine
spices, parsley, sweet-herbs, cut small, pepper, and salt. Pickle it
with vinegar, onions, salt, pepper, parsley, sweet basil, thyme, and
bay-leaves: and, when pickled enough, spit it, and baste it with the
pickle. When roasted, dish it up with vinegar, pepper, and thick sauce.

_Haunch of Venison, to roast._ No. 3.

Have the haunch well and finely larded with bacon, and put paper round
it: roast and serve it up with sauce under it, made of good cullis or
broth, gravy of ham, capers, anchovies, salt, pepper, and vinegar.

_Venison, to boil._

Have your venison a little salted, and boil it in water. Meanwhile boil
six cauliflowers in milk and water; and put them into a large pipkin
with drawn butter; keep them warm, and put in six handfuls of washed
spinach, boiled in strong broth; pour off the broth, and put some drawn
butter to it; lay some sippets in the dish, and lay your spina