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James Doak cookbook: The art of cookery, circa 1760s
Page 29
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Different sorts of sauce for vension You may take either of these sauces for vension current jelly warm or half a pint of red wine with a quarter of a pound of sugar simerd it over a clean fire for five or six minu[tes] or half a pinte of vinegar and a quarter of a pound of sugar simmer till it is a syrup. To roast Mutton Venison Fashion Take a have quarter of fat mutton and cut the leg like a haunch lay it in a pan with the back side of it down pour a bottle of red wine over it and let it lye twenty four hours then spit it and baste it with the same liquor and butter all the time it is roasting at a good quick fire an hour and a half will do it have a little goode gravy in a cup and sweet sauce in another a good fat neck of mutton eats finely done thus
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Different sorts of sauce for vension You may take either of these sauces for vension current jelly warm or half a pint of red wine with a quarter of a pound of sugar simerd it over a clean fire for five or six minu[tes] or half a pinte of vinegar and a quarter of a pound of sugar simmer till it is a syrup. To roast Mutton Venison Fashion Take a have quarter of fat mutton and cut the leg like a haunch lay it in a pan with the back side of it down pour a bottle of red wine over it and let it lye twenty four hours then spit it and baste it with the same liquor and butter all the time it is roasting at a good quick fire an hour and a half will do it have a little goode gravy in a cup and sweet sauce in another a good fat neck of mutton eats finely done thus
Szathmary Culinary Manuscripts and Cookbooks
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