Part 30 (2/2)

_To roast Calves Feet._

First boil them tender and blanch them, and being cold lard them thick with small lard, then spit them on a small spit and roast them, serve them with a sauce made of vinegar, cinamon, sugar, and b.u.t.ter.

_To roast a Calves Head with Oysters._

Take a Calves head and cleave it, take out the brains and wash them very well with the head, cut out the tongue, and boil, blanch, and parboil the brains, as also the head and tongue; then mince the brain and tongue with a little sage, oysters, marrow, or beef-suet very small, mix with it three or four yolks of eggs, beaten ginger, pepper, nutmeg, grated bread, salt, and a little sack, this being done, then take the calves head, and fill it with this composition where the brains and tongue lay: bind it up close together, spit it, and stuff it with oysters, compounded with nutmeg, mace, tyme, graded bread, salt, and pepper: Mix all these with a little vinegar, and the white of an egg, and roul the oysters in it; stuff the head with it as full as you can, and roast it thorowly, setting a dish under it to catch the gravy, wherein let there be oysters, sweet herbs minced, a little white wine and slic't nutmeg; when the head is roasted, set the dish wherein the sauce is on the coals to stew a little, then put in a peice of b.u.t.ter, the juyce of an orange, and salt, beating it up thick together, dish the head, and put the sauce to it, and serve it hot to the table.

_Several Sauces for roast Veal._

1. Gravy, claret, nutmeg, vinegar, b.u.t.ter, sugar, and oranges.

2. Juyce of orange, gravy, nutmeg, and slic't lemon on it.

3. Vinegar and b.u.t.ter.

4. All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, b.u.t.ter, 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 b.u.t.ter, vinegar, and sugar.

If you will stuff or fa.r.s.e any venison, stick them with rosemary, tyme, savory, or cloves, or else with all manner of sweet herbs, minced with beef-suet, lay the caul over the side or half hanch, and so roast it.

_To roast pork with the Sauces belonging to it._

Take a chine of Pork, draw it with sage on both sides being first spitted, then roast it; thus you may do of any other Joynt, whether Chine, Loyn, Rack, Breast, or spare-rib, or Harslet of a bacon hog, being salted a night of two.

_Sauces._

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