Vinegar; or else you may steep it in an Infusion of warm Water, a Gallon,
and half a quarter of an Ounce of _Brazil_-Wood rasp'd. You may steep it in
this Liquor for four Hours, or else you may let it pass half an Hour in a
gentle Oven with Water and Salt, and a small Piece of _Brazil_-Wood in it;
either of which will give it a Colour: but I think the two last are better
than the Blood. Roast it then for its time, basting it well with Water and
Salt, till it is near enough, and then give it a little sprinkling of Salt
and raspings of Bread, with some Flour well mixt. The Sauce for this is
Claret boil'd with Cinnamon, sweetned with a little Sugar and Crumbs of
Bread grated: but some will use the Claret, Sugar and Cinnamon without the
Crumbs, in Saucers; as it is now the most common way in Noblemens Families
to do Venison. But in the Dish with the artificial Shoulder of Venison, put
a strong Gravey of Beef; or made of some of the Beef-Glue which you have
recommended in your Book.



To make a _Hare-Pye,_ for a cold Treat. From the same.

Take the Flesh of an Hare, and beat it in a Marble Mortar; then add as many
butter'd Eggs as will almost equal the Quantity of the Hare's-Flesh. Mix
these together with a little fat Bacon cut small, some Pepper and Salt, and
a little powder of Cloves and Mace, or sweet Marjoram, to your Pleasure,
and mix them very well; then lay in your Paste, and butter it well at the
bottom with some seasoning, strew'd upon it, and lay in your Preparation,
and cover it with Butter; then close it, and serve it when it is cold.



To preserve _Ginger,_ and reduce the common _Ginger_ for that purpose. From