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James Doak cookbook: The art of cookery, circa 1760s

Page 12

When you roast it, you need only wipe it with a clean Cloth and paper it as before mentioned. Never do any thing else to Venison; for all other things spoil your Venison, and take away the fine Flavour, & this preserves it better than any thing you can do. A Hare you may manage just the Same Way.
To roast a Tongue or Udder
Parboil it first, then roast it, stick 8 or 10 Cloves about it, baste it with Butter, and have some gravy & Sweet-Sauce. An Udder eats well done the Same Way.
To Roast Rabbits.
Baste them with good Butter, and Drudge them with A little flour: half an Hour will do them at a very Quick Clean fire: and, if they are very small 20 minutes will do them, take the Liver: with a little Bunch of parsely and boil them & chop them very fine to gether. Melt some good Butter & put half the Liver & Parsley into the Butter pour it into the Dish, and garnish the Dish with the other half let your Rabbits be done of a fine Light Brown.

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When you roast it, you need only wipe it with a clean Cloth and paper it as before mentioned. Never do any thing else to Venison; for all other things spoil your Venison, and take away the fine Flavour, & this preserves it better than any thing you can do. A Hare you may manage just the Same Way. To roast a Tongue or Udder Parboil it first, then roast it, stick 8 or 10 Cloves about it, baste it with Butter, and have some gravy & Sweet-Sauce. An Udder eats well done the Same Way. To Roast Rabbits. Baste them with good Butter, and Drudge them with A little flour: half an Hour will do them at a very Quick Clean fire: and, if they are very small 20 minutes will do them, take the Liver: with a little Bunch of parsely and boil them & chop them very fine to gether. Melt some good Butter & put half the Liver & Parsley into the Butter pour it into the Dish, and garnish the Dish with the other half let your Rabbits be done of a fine Light Brown.