121. _To roast a_ HANCH _of_ VENISON.

Take a hanch of venison and spit it, then take a little bread meal,
knead and roll it very thin, lay it over the fat part of your venison
with a paper over it, tye it round your venison, with a pack-thread; if
it be a large hanch it will take four hours roasting, and a midling
hanch three hours; keep it basting all the time you roast it; when you
dish it up put a little gravy in the dish and sweet sauce in a bason;
half an hour before you draw your venison take off the paste, baste it,
and let it be a light brown.


122. _To make sweet_ PATTEES.

Take the kidney of a loin of veal with the fat, when roasted shred it
very fine, put to it a little shred mace, nutmeg and salt, about half a
pound of currans, the juice of a lemon, and sugar to your taste, then
bake them in puff-paste; you may either fry or bake them.

They are proper for a side-dish.


123. _To make_ BEEF-ROLLS.

Cut your beef thin as for scotch collops, beat it very well, and season
it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram,
parsley, thyme, and a little onion shred small, rub them on the collops
on one side, then take long bits of beef-suet and roll in them, tying