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 spinach round the sides; have the venison laid in the middle, with the cauliflower over it; pour your butter also over, and garnish with barberries and minced parsley.
Haunch of Venison, to broil.
Take half a haunch, and cut it into slices of about half an inch thick; broil and salt them over a brisk fire, and, when pretty well soaked, bread and serve them up with gravy: do the same with the chine.