Pafte; when you take it out of the Oven take away the Paste, and lay a round Trencher with a Weight on the Top of it to keep it down, 'till it be cold, then take off the Trencher, and lay the Butter flat upon the Venison, then cover it close with ftrong White Paper; if your Pot be narrow at the Bottom it is better, for it must be turned upon a Plate, and stuck with Bay Leaves when you please to eat it.

I

Another Way to dress Venison.

T must be blanched on a Gridiron, then larded and marinated according to the Seafon. Spit it with Slices of Bacon and Paper round; befprinkle it with your Marinade. When roafted enough, it must be ferved up hot, either with a Pepper Sauce, or Sweet Sauce.

To make artificial Venifon for a Pafty.

a Sirloin of of Beef, or a Loin of Mutton, bone

Git, beat it with a Rolling-Pin, and feafon it with

Pepper and Salt, then lay it twenty four Hours in Sheep's Blood, then dry it with a Cloth and season it a little more, and it is fit to fill your Pasty.

HA

Boiled Venifon.

Aving a Haunch of Venifon, falt it well, and let it remain a Week, then boil it, and serve it with a Furniture of Cauliflowers, Ruffia Cabbages, fome of the Hertfordshire Turnips cut in Dice, and boiled in a Net, and toffed up with Butter and Cream, or else have fome of the yellow French Turnips, cut in Dice, and boiled like the former; or we might add fome red Beet Roots boiled in

Dice, and buttered in the fame Manner. Place thefe regularly, and they will afford a pleasant Variety both to the Eye and the Tafte.

LA

Venifon in Ragoo.

ARD your Venifon with thick Bacon and feafon with Salt and Pepper, stew it in Broth or hot Water; put in it two Glaffes of White Wine, and season the whole with Salt, a Bunch of Sweet Herbs, three or four Bay Leaves, and a Slice of 'green Lemon: Being done enough, thicken your Sauce with good Cullis. Serve it up with Capers and Lemon Juice over it.

You

Venifon in Blood.

OUR Shoulder, Neck or Breaft, must be boned, and laid in Blood, feafoned with Winter Savoury, Sweet Marjoram and Thyme, having a little Sewet in it chopp'd small, and stirr'd on the Fire to be thick; then roll up your Neck or Breaft with fome of the fet Blood and Sweet Herbs, and roaft or ftove it gently in good Broth and Gravy, with Shalots and Claret, fo ferve away hot.

C

Venifon in Avet.

UT your Venifon into Pieces the Bignefs of a Shoulder of a Hare, lard them with thick Bacon, feafoned with Salt and Pepper; then put them in a Pot with Broth, White Wine, a Bunch of Sweet Herbs, Salt, Pepper, Nutmeg, Bay Leaves, and green Lemon Slices; the whole being well stewed, thicken your Sauce with Cullis, and put in a Dash of Vinegar, and ferve it up for firft Course. All Sorts of Venifon must be dreffed with a Sauce high seasoned. No 15. CHAP.

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CHAP. XVIII.

of CULLISES and SAUCES for BUTCH

TH

ER'S MEAT.

The most ufual Cullis.

HIS Cullis is made feveral Ways, which are here explained; but this first is reputed the beft, and the moft in Vogue among all those that have Skill in COOKERY. They take Meat according to the Quantity of Cullis they have a Mind to make: As for Example, if you treat about ten or twelve Perfons, you can take no lefs than a Leg of Veal to make your Cullis with, and the Nut of a Ham to make it good: Cut your Leg of Veal in Pieces the Bigness of your Fift, place them in your Stew-pan; then put in your Slices of Ham, a couple of Carrots and Onions cut in two, and put over your Cullis covered; let it ftew foftly at first, and as it begins to be brown, take off the Cover, and turn it, to colour it on all Sides the fame; but take Care not to burn the Meat: When it has a pretty brown Colour, moiften your Cullis with Broth made of Beef or other Meat; feafon your Cullis with a little Sweet Bafil, fome Cloves, with fome Garlick; pare a Lemon, cut it into Slices, and put it into your Cullis with fome Mushrooms. Put into a Stew-pan a good Lump of Butter, and fet it over a flow Fire; put in it two or three Handfuls of Flour, ftir it with a Wooden Ladle, and let it take a Colour: If your Cullis be pretty brown, you must put in fome Flour: Your Flour being brown with your Callis, then

pour

pour it very foftly into your Cullis, keeping your Cullis ftirring with a Wooden Ladle; then let your Cullis ftew foftly, and fkim off the Fat, put in a couple of Glaffes of Champaign, or other White Wines; but take Care to keep your Cullis very thin, so that you may take the Fat well off and clarify it: To clarify it, you must put it upon a Stove that draws well, and cover it close, and let it boil without uncovering, 'till it boils over, then uncover it, and take off the Fat that is round the Stew-pan; then wipe it off the Cover alfo, and cover it again, and by that Means you will have the finest Cullis in the World, provided you follow thefe Rules close. If by Chance your Cullis is too pale, and that you would give it a good Colour, you need but put a Bit of Sugar in a Silver Dish or a Stew-pan, with a Drop of Water, and fet it over a Stove, and let it turn to a Caramel, moistening the fame with a little Broth, and then it into your Cullis, and with a Spoon take off the Fat, 'till you fee your Cullis be of a good Colour, and if it is of a good Colour, Caramel needs not be put in it. When your Cullis is done, take out the Meat and ftrain off your Cullis in a Sieve, or a Silk Strainer, which is much better. This Cullis is proper for all Sorts of Ragoos, and to be over Fowls put in Pies and Terrines.

HAY

Cullis another Way.

put.

Aving fome Veal cut it in Pieces, place them in your Stew-pan with Slices of Ham, a couple of Carrots cut in two, and a couple of Onions; cover your Stew-pan over a gentle Fire; when the Meat begins to ftick to the Bottom of your Pan, uncover it, and cover it all over, but let it not be burnt; if it is done as it should be, moisten it with

U 2

with Broth, and season it with Sweet Herbs, Slices of Lemon, fome Cloves of Garlick, and Cloves; take as much Flour as you think fit, according to the Quantity of Cullis you are to make, and mix it thin with cold Broth, or Water, then strain off your Flour into your Cullis and put, by degrees, more to it, let it stew foftly and be well done; if the Colour is not deep enough, put Gravy in it; then the Fat being well taken off, and it having a good Tafte, take out the Meat, ftrain off your Cullis, and you may make Use of it on all Occafions..

YOUR

Cullis another Way.

OUR Veal being cut in Pieces, put them into your Stew-pan with fome Slices of Ham, a couple of Carrots cut in two, a couple of Onions cut in Slices; cover your Stew-pan, and let it ftew foftly, your Meat being of a good Colour, take it out, put a good Lump of Butter into your Stew-pan, put it over the Fire, take a Wooden Ladle, and fcrape the Brown off well that sticks to your Stew-pan; put in it as much Flour as you think fit, according to the Quantity of Cullis you will make, let it ftew 'till it be of a good Colour, then moiften it with Broth, and put the Meat in again, and season it with a few Sweet Herbs, Cloves of Garlick, Lemon Slices, with fome Glaffes of Champaign, or other White Wine, let it ftew well, and take the Fat well off, and being well done, and of a good Relifh, ftrain it off in a Sieve, or elfe in a Silk Strainer, and may use it with all Sorts of Entries.

you

Cullis