made Plain and Eafy„ fig 
dotf t burn) ftir in half a pound of lump~fugar beat fine, and 
pour in as much red wine as will make it of the thicknefs of a 
fragoo; fqiieeze in the juice of a lemon, give it a boil up, and 
pour it over the venifon. Don’t garnifh the difh, but fend it 
to table. 
To hoil a haunch or neck cf venifon. 
LAY it in fait for a week, then boil it in a cloth well floured ; 
for every pound of venifon allow a quarter of an hour for the 
boiling. For fauce yoii mull boil fome cauliflowers, pulled in¬ 
to little fprigs in milk and water, fome firil white cabbage. 
Tome turnips, cut into dice, with fome beetroot cut into long 
narrow pieces, about an inch and a half long, and half an inch 
thick : lay a fprig of cauliflower, and fome of the turnips mached 
with fome cream and a little blitter ; let your cabbage be boil¬ 
ed, and then beat in a faucepan with a piece of butter and fait, 
lay that nest the cauliflower, then the turnips, then cabbage* 
and fo on, till the difh, is full; place the beetroot here and 
there, juft as you fancy; it looks very pretty, and is a fine 
difli. Have a little melted butter in a cup, if wanted. 
Note, A leg of mutton cut venifon fafhion, and drafted the 
fame way, is a pretty difh: or a fine neck, with the fcraig cut 
off. This eats well boiled or hafhed, with gravy and fweet 
fauce the next day. 
To hoil a leg of muttcn like venifon . 
TAKE a leg of miitton cut venifon fafhion, boil it in a doth 
well floured ; and have three or four cauliflowers boiled, pulled 
into fprigs, ftewed in a faucepan with butter, and a little pep¬ 
per and fait; then have fome fpinach picked and wafted clean, 
put it into a faucepan with a little fait, covered clofe, and 
dewed a little while 5 then drain the liquor, and pour in a 
quarter of a pint of good gravy, a good piece of butter rolled 
in flour, and a little pepper and fait; when dewed enough lay 
the fpinach in the difh, the mutton in the middle, and the cau¬ 
liflower over it, then pour the butter the cauliflower was dew¬ 
ed in over it all: but you are to obferve in dewing the cauli¬ 
flower, to melt your butter nicely, as for fauce, before the 
cauliflower goes in. This is a genteel difh for a fir ft caurfe it 
bottom. 
F 
