95. Beat the yelks of two eggs very light, cover your ham all over with the beaten egg, then sift over some grated cracker, and set the ham in the oven to brown the glazing.
SAUSAGE MEAT.
96. Twenty-five pounds of pork,
Half a pint of salt,
One gill of rubbed sage,
Half a gill of black pepper,
One table spoonful of cayenne pepper.
TO ROAST A HAUNCH OF VENISON.
97. Put your venison on a spit before a clear, steady fire, cover it with some thick paper to keep it from burning, and place it at a sufficient distance from the fire, that it may not brown too soon. The paper may be fastened on by sticking through it two or three large darning needles. Turn the spit frequently, and baste the meat with butter. Venison is very unpalatable if too much cooked; about two hours will be sufficient. It should never be roasted unless it is fat. A gravy may be made of the trimmings of the haunch stewed in very little water, to which add the drippings from the meat, season with pepper and salt, and thicken with butter rolled in flour.
Some baste with melted butter and wine mixed together. Serve with currant jelly.
VENISON STEAKS.
98. Cut your venison in slices, pound it, and having heated your gridiron, grease the bars and place the meat on it. Broil the venison very quickly over clear coals, and as soon as it is done put it on a dish, season with pepper and salt and plenty of butter. Send it to the table immediately. Serve it with currant jelly. The plates should be warm.
BEST WAY OF COOKING VENISON.
99. Cut your venison in rather thin slices, pound them, lay them on a dish, and send them to the table.