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Classic
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page 68
color, send it up, with gravy in one boat, and currant jelly sauce in the other,
or plain currant jelly.
It takes about four hours to thoroughly roast a saddle of venison.
THE HUNTER'S DELIGHT.
Cut slices from the ham of a deer, lay them on a dresser, beat them as you would
beef-steak, season them with salt, pepper, cloves, mace, and nutmegs, then dip
them in a rich egg batter. Take soft bread-crumbs, some of the venison minced
fine, a little beef-suet, sweet herbs, and strew all these over the collops;
roll them up, put them on skewers, and roast them. Make a rich gravy with the
minced meat and herbs, some butter, pepper, salt, cloves, and pour it over the
roasted delights.
ROAST OYSTERS.
Roast your oysters over a clear, hot fire, till they are done dry, do not burn
them, but turn them out in a plate, without their liquor, then put some butter,
pepper, and a little vinegar over them.
TO ROAST A SPARE-RIB.
Rub your ribs with salt, pepper, and sage, set the bone side next the fire, bake
very slowly, put a lump of butter and some water in a dripping pan, dredge on a
little flour, and baste it frequently; when it is pretty well done on that side,
turn it
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