Tongues Or Udders

The tongue should be parboiled, before it is put down to roast; stick eight or ten cloves about it; baste it with butter, and serve it up with some gravy. An udder may be roasted after the same manner.

Sweetbreads

First parboil them, and when cold lard them with bacon, and roast them in a Dutch oven, or on a poor man's jack. For sauce, plain butter, ketchup and butter, or lemon sauce.

Venison

In order to roast a haunch of venison properly, as soon as you have spitted it, you must lay over it a large sheet of paper, and then a thin common paste, with another paper over that. Tie it fast, in order to keep the paste from dropping oft'; and if the haunch be a large one, it will take four hours roasting. As soon as it is done enough, take off both paper and paste, dredge well with flour, and baste with butter. As soon as it becomes of a light brown, dish it up; serving brown gravy, and currant jelly sauce, in tureens.

Saddle Of Mutton

Take a saddle, and remove the skin very neatly near the rump, without taking it quite off, or breaking it. Take some lean ham, truffles, morels, green onions, parsley, thyme, sweet herbs, all chopped small, with some spice, pepper, and salt Strew it over the mutton where the skin is taken off; put the skin over it neatly, and tie over it some white paper, well buttered, and roast it. When nearly enough, take off the paper, strew over it some grated bread, and when it is of a fine brown, take it up. Have ready some good gravy for sauce. Or it may be roasted without any force.

Haunch Of Mutton

To dress a haunch of mutton venison fashion, take a hind fat quarter of mutton, and cut the leg like a haunch. Lay it in a pan with the back side of it down, and pour a bottle of red wine over it, in which let it lie twenty-four hours. Spit and roast it at a good quick fire, and keep basting all the time with the same liquor and butter. It will require an hour and an half roasting; and when done, send it up with a little good gravy in one boat, and sweet sauce in another. A good fat neck of mutton done in this manner, is esteemed delicate eating.

Mutton With Oysters

Take a leg of mutton, after it has been killed two or three days, stuff it all over with oysters, and roast it. Garnish with horse-radish. It may be roasted with cockles in the same manner.

Pigs

Cooks who choose to have the killing of the pig they are to dress, must proceed thus: stick the pig just above the breast-bone, and run the knife into its heart; for if the heart is not touched, it will be a long while dying. As soon as it is dead, put it a few minutes in cold water, and rub it over with a little rosin, beaten exceedingly fine, or you may make use of its own blood for that purpose. Let it lie half a minute in a pail of scalding water, then take it out, lay it upon a clean table, and pull off the hair as fast as possible ; but if it do not come clean off, put it into the hot water again, and when perfectly clean, wash it in warm water, and then in two or three cold waters, in order that in may not taste of the rosin, when dressed. Take off the four feet at the first joint, slit it down the belly, and take out all the entrails. Put the heart, liver, lights, and pettitoes together; wash the pig well in cold water, and having perfectly dried it, fold it in a wet cloth to keep it from the air. Make a stuffing with chopped sage, two eschalots, two eggs, grated bread, and fresh butter; and season with pepper and salt: put it into the belly, sew it up, spit it, and rub it over with a paste-brush dipped in sweet oil. Roast gently, and when done, cut off the head ; 'then cut the body and head in halves, lay them on a dish, put the stuffing with the brains into a stewpan, add to them some good gravy, make it boil, and serve up the pig with the sauce under it.- See Sauces.