Part 35 (2/2)

_To broil a Leg of Veal._

Cut it into rowls, or round the leg in slices as thick as ones finger, lard them or not, then broil them softly on embers, and make sauce with beaten b.u.t.ter, gravy, and juyce of orange.

_To carbonado a Rack of Pork._

Take a Rack of Pork, take off the skin, and cut it into steaks, then salt it, and strow on some fennil seeds whole and broil it on a soft fire, being finely broil'd, serve it on wine-vinegar and pepper.

_To broil a Flank of Pork._

Flay it and cut it into thin slices, salt it, and broil it on the embers in a dripping-pan of white paper, and serve it on the paper with vinegar and pepper.

_To broil Chines of Pork._

Broil them as you do the rack, but bread them and serve them with vinegar and pepper, or mustard and vinegar.

Or sometimes apples in slices, boil'd in beer and beaten b.u.t.ter to a mash.

Or green sauce, cinamon, and sugar.

Otherways, sage and onions minced, with vinegar and pepper boil'd in strong broth till they be tender.

Or minced onions boil'd in vinegar and pepper.

_To broil fat Venison._

Take half a hanch, and cut the fattest part into thick slices half an inch thick; salt and broil them on the warm embers, and being finely soaked, bread them, and serve them with gravy only.

Thus you may broil a side of venison, or boil a side, fresh in water and salt, then broil it and dredge it, and serve it with vinegar and pepper.

Broil the chine raw as you do the half hanch, bread it and serve it with gravy.

_To fry Lambs or Kids Stones._

Take the stones, parboil them, then mince them small and fry them in sweet b.u.t.ter, strain them with some cream, some beaten cinamon, pepper, and grated cheese being put to it when it is strained, then fry them, and being fried, serve them with sugar and rose-water.

Thus may you dress calves or lambs brains.

_To carbonado Land or Water Fowl._

<script>