They must be put down to a very quick fire, and either basted all the time they are roasting, or be covered with sheets of fat bacon; when done, baste it with butter, and dredge it with a little salt and flour, till you make a nice froth on it.
N.B. We advise our friends to half roast a fawn as soon as they receive it, and then make a hash of it like [No. 528].
Send up venison sauce with it. See the preceding receipt, or [No. 344], &c.
A Kid.—(No. 65*.)
A young sucking-kid is very good eating; to have it in prime condition, the dam should be kept up, and well fed, &c.
Roast it like a fawn or hare.
Hare.—(No. 66.)
“Inter quadrupedes gloria prima lepus.”—Martial.
The first points of consideration are, how old is the hare? and how long has it been killed? When young, it is easy of digestion, and very nourishing; when old, the contrary in every respect.
To ascertain the age, examine the first joint of the forefoot; you will find a small knob, if it is a leveret, which disappears as it grows older; then examine the ears, if they tear easily, it will eat tender; if they are tough, so will be the hare, which we advise you to make into soup ([No. 241]), or stew or jug it ([No. 523]).