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James Doak cookbook: The art of cookery, circa 1760s

Page 11

Different Sorts of Sauce for Venison
you may take either of these Sauces for Venison: Currant Jelly Warm'd or half a pint of Red Wine, with a Quarter of a pound of Sugar, simmer'd over a clear fire for 5 or 6 minutes; or half a pint of Vinegar, and a Quarter of a pound of Sugar, simmer'd till it is a Syrup
To Roast mutton Venison Fashion
Take a hind quarter of Mutton: and cut the Leg like a haunch; lay it in a pan with the Backside of it down, pour a Bottle of Red Wine upon it, and let it lye 24 hours: then spit it, and bast it with the Same Liquour and Butter all the Time it is roasting at a good Quick Fire - and an Hour & an half will do it. have a little good gravy in a cup and Sweet Sauce in another: a good fatt Neck of Mutton eats finely done thus
To keep Venison or Hares Sweet; or to make them fresh when they Stink
If your Venison be very Sweet only dry it with a cloth and hang it where the air comes. if you would keep it any time dry it very well with cloths rub it all over with beaten Ginger and hang it in an airy place and it will keep a great while if it stinks or is [misly?] take some luke warm water and wash it clean then take fresh milk and water luke warm and wash it clean then dry it in cloths well and rub it over with beatin ginger and hang it in an airy

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Different Sorts of Sauce for Venison you may take either of these Sauces for Venison: Currant Jelly Warm'd or half a pint of Red Wine, with a Quarter of a pound of Sugar, simmer'd over a clear fire for 5 or 6 minutes; or half a pint of Vinegar, and a Quarter of a pound of Sugar, simmer'd till it is a Syrup To Roast mutton Venison Fashion Take a hind quarter of Mutton: and cut the Leg like a haunch; lay it in a pan with the Backside of it down, pour a Bottle of Red Wine upon it, and let it lye 24 hours: then spit it, and bast it with the Same Liquour and Butter all the Time it is roasting at a good Quick Fire - and an Hour & an half will do it. have a little good gravy in a cup and Sweet Sauce in another: a good fatt Neck of Mutton eats finely done thus To keep Venison or Hares Sweet; or to make them fresh when they Stink If your Venison be very Sweet only dry it with a cloth and hang it where the air comes. if you would keep it any time dry it very well with cloths rub it all over with beaten Ginger and hang it in an airy place and it will keep a great while if it stinks or is [misly?] take some luke warm water and wash it clean then take fresh milk and water luke warm and wash it clean then dry it in cloths well and rub it over with beatin ginger and hang it in an airy