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To Rost a Shoulder of Venison or of Mutton in Bloud

Instructions

Take the Bloud of either the Deer or the Sheep, and strain it, and put therein some grated Bread and Salt, and some Thyme plucked from the Stalks, then wrap your Meat in it and rost it, and when you see the bloud to be dry upon it, baste it well with butter, and make sauce for it with Claret Wine, Crums of Bread and Sugar, with some beaten Cinamon, salt it a little in the rosting, but not too much; you may stick it with Rosemary if you will.

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Source

The Queen-like Closet or Rich Cabinet (1672).


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