The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

Put it in a shallow baking dish, wrap the ears and tail in buttered paper; send a good sized piece of butter tied in muslin, for the baker to rub over it frequently.

Goose and Duck.

Prepare as for roasting: put them on a stand, and turn them when half done.—Wild Goose the same, with a piece of suet inside.

Ham.

Boil it till half done, then cover it with a paste of flour and water, and set it in an oven, hot enough for bread, till you think it done.

Ox Cheek.

Cover with a strong seasoning of pepper, salt, and minced onion. Bake three or four hours, according to its size, then set it by till next day, take off the fat, and warm it as you want it. A Shin of beef in the same way.

Hare and Rabbit.

Prepare as for roasting, and baste it constantly with butter. The stuffing should be rich.

A Fawn.