made Plain and Eajy. i % 
and wa(h It clean; then take frefti milk and water lukewarm, 
and wafti it again; then dry it in clean cloths very well, and 
rub it all over with beaten ginger, and hang it in an airy place. 
When yonroaft it, you need only wipe it with a clean cloth, and 
paper it, as before-mentioned. Never do any thing elfe to veni- 
fon, for all other things fpoil your venifon, and take away the 
fine flavour, and this preferves it better than any thing you caa 
do. A hare you may manage juft the fame way. 
To roajl a tongue or udder. 
PARBOIL it firft, then roaft it, ftick eight or ten cloves 
about it; bafte it with butter, and have fome gravy and fweefc 
Luce. An udder eats very weH done the fame way. 
To roajl rabbits. 
BASTE them with good butter, and drudge them with a lit¬ 
tle flour. Half an hour will do them, at a very quick clear fire, 
and, if they are very fmall, twenty minutes will do them. Take 
the liver, with a little bunch of parfley, and boil them, and 
then chop them very fine together. Melt fome good butter, and 
put half the liver and parfley into the butter $ pour it into the 
di(h, and garnUh the difti with the other half. Let your rabbits 
be done of a fine light brown. 
To roajl a rabbit hare fajhion. 
LARD a rabbit with bacon ; roaft it as you do a hare, and it 
eats very well. But then you muft make gravy-fauce; but if 
you don't lard it, white-fauce. 
Turkies, pheafant s , &c. may be larded. 
YOU may lard a turkey or pheafant, or any thing, juft as you 
like it. 
To roajl a fowl pheafant fajhion. 
IF you ftiould have but one pheafant, and want two in a difh, 
take a large full-grown fowl, keep the head on, and trufs it 
juft as you do a pheafant; lard it with bacon, but don’t lard 
the pheafant, and nobody will know it, 
RULES 
