Then lay their other side upon
the Gridiron, and make an end of broiling them, and put them again into the
dish, where the former Gravy run out. Add to this more Gravy of Mutton,
heightened with Garlike or Onions, or Eschalots; and let them stew a while
together, then serve them in very hot.
They are also very good of a Rump of tender Beef.
TO ROST WILD-BOAR
At Franckfort, when they rost Wild-boar (or Robuck or other Venison) they
lay it to soak, six or eight or ten days (according to the thickness and
firmness of the piece and Penetrability of it) in good Vinegar, wherein is
Salt and Juniper-berries bruised (if you will, you may add bruised Garlick
or what other _Haut-goust_ you like) the Vinegar coming up half way the
flesh, and turn it twice a day. Then if you will, you may Lard it.
When it is rosted, it will be very mellow and tender. They do the like with
a leg or other part of Fresh-pork.
PYES
I made good Pyes there with two Hares, a good Goose and (as much as the
Goose is) the lean of fresh good Pork, all well hashed and seasoned; then
larded with great Lardons well seasoned (first sprinkled with Vinegar and
Wine) and covered with Bay-leaves, and sheets of Lard; then laid inpast,
and baked.
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