The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To roast Venison.

TAke the leg part of your Hanch of Venison, and cut it in thin Collops, hack it with your knife, as you do the like of Veal; then lard it very thick, with a small larding pin; then take a handful of Parslee and Spinnage, good store of Time, a little Rosemary, Wintersavoury, and sweet Margerum, mince it exceeding small, with a little Beef-suet, so put it in the dish with your Venison; put to it some beaten Cloves, Cinamon, Nutmeg, with a pretty quantity of Salt, the yolks of half a dozen eggs, or more, mingle it up all together with your hands, then spit your Collops on a small spit, or long Broaches made with sticks; you must spit them so by doubling of them, or bringing in the ends, that they may not hang too long, but equal; when they are all spitted, put your herbs amongst them, and tye them together with a packthread; as they roast, put a dish under them with Claret-wine; when they are almost done, take your dish and set it on the coals, put grated bread, beaten Cinamon, Vinegar and Sugar to your wine, with a ladleful of drawn Butter, so dish up your Venison, and pour on this Lear, being not too thick, all over it.