Easy
Published 1747
Lay it in Salt for a Week, then boil it in a Cloth well flour’d; for every Pound of Venison, allow a Quarter of an Hour for the boiling. For Sauce you must boil some Cauliflowers, pull’d into little Sprigs in Milk and Water, some fine white Cabbage, some Turnips cut into Dice, with some Beet-root cut into long narrow Pieces about an Inch and a Half long, and Half an Inch thick: Lay a Sprig of Cauliflower, and some of the Turnips mashed with some Cream and
Note, A Leg of Mutton cut Venison Fashion, and dressed the same Way is a pretty Dish: Or a fine Neck with the Scraig cut off: This eats well broil’d or hash’d, with Gravy and Sweet-sauce the next Day.