4. All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.
5. Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a few whole cloves.
[ To roast red Deer.]
Take a side, or half hanch, and either lard them with small lard, or stick them with cloves; but parboil them before you lard them, then spit and roast them.
[ Sauces for red Deer.]
1. The gravy and sweet herbs chopped small and boil’d together, or the gravy only.
2. The juyce of oranges or lemons, and gravy.
3. A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.
4. White bread boil’d in water pretty thick without spices, and put to it some butter, vinegar, and sugar.
If you will stuff or farse any venison, stick them with rosemary, tyme, savory, or cloves, or else with all manner