[ Several Sauces belonging to Rabits.]
1. Beaten butter, and rub the dish with a clove of garlick.
2. Sage and parsley minced, roul it in a ball with some butter, and fill the belly with this stuffing.
3. Beaten butter with lemon and pepper.
4. In the French fashion, onions minced small and fried, and mingled with mustard and pepper.
5. The rabits being roasted, wash the belly with the gravy of mutton, and add to it a slice or two of lemon.
[ To roast Woodcocks in the English Fashion.]
First pull and draw them, then being washt and trust, roast them, baste them with butter, and save the gravy, then broil toasts and butter them; being roasted, bread them with bread and flower, and serve them in a clean dish on the toast and gravy.
[ Otherways in the French Fashion.]
Being new and fresh kil’d that day you use them, pull, truss, & lard them with a broad piece of lard or bacon pricked over the breast: being roasted, serve them on broil’d toast, put in verjuyce, or the juyce of orange with the gravy, and warmed on the fire.