Their cloths must not be pulled off,
till the Collars have been three or four days out of the oven, least you
pull off part of the Brawn with them. You may put the same proportion of
Pepper, Cloves, &c. into the Souce drink as you did in the baking them;
which at either time (especially at first) give them a fine taste. The
Souce-drink is made of six shillings Beer, and Thames or River-water, of
each an equal quantity, well boiled with Salt. When boiled and cold, put in
to it two or three quarts of skimmed Milk, only to colour it; and so change
it once in three Weeks. Tender Brawn sliced thin, and laid Sallet-wise in a
dish as the sliced Capon, and seasoned with Pepper, Salt and Vinegar and
Oyl, with a little Limon, is a very good Sallet.
SALLET OF COLD CAPON ROSTED
It is a good Sallet, to slice a cold Capon thin; mingle with it some
Sibbolds, Lettice, Rocket and Tarragon sliced small. Season all with
Pepper, Salt, Vinegar and Oyl, and sliced Limon. A little Origanum doth
well with it.
MUTTON BAKED LIKE VENISON, SOAKING EITHER IN THEIR BLOOD
Take a large fat loin of Mutton (or two) boned after the manner of Venison.
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