VEILS, Black Lace, to Clean. — Pass through a warm liquor of bullock’s gall and water ; after which rinse in cold water, then cleanse for stiffening, and finish as follows : — Take glue, about the size of a bean, pour boiling water upon it, and, when dis- solved, pass the veil through it, then clap it between your hands. Starch and dry. VEILS, White Lace, to Clean. — Boil the veil gently for 15 minutes in a solution of white soap, put into a basin holding warm water and soap, and keep gently squeezing it till it is clean, and then rinse it from the soap. Then take a vessel of cold water, into which put a drop or two of chcmic, or liquid blue ; rinse the veil in it, and then starch and dry. VELVET CREAM.— Dissolve 54 os. of isinglass in a cupful of sherry wine, one pint of cream, the juice of a large lemon✪ Velvet Cream. Sweeten the cream as you like, and when the isinglass is dis- solved, put in the juice to the cream, then pour the wine to that. Stir it frequently until it begins to thicken, and pour into a mould. VELVET, to Raise the Plush of. — Make, a clean brick hot, place upon It a wet cloth, and hold the velvet over it, and the steam will raise the plush. A basin of boiling water placed underneath will answer the same pur- pose. YEN 408 VEN VENICE TURPENTINE OINTMENT.— Venice turpentine, a ozs. ; tar, 1 01. ; butter, 4 ozs. Sim- mer until they are well mixed. This is very good for scald head, ringworm, &c. First wash the head well with soap and water, and then apply the ointment. See pages 279, 307, 373, 378, 384- VENISON, to Carve.— 1. The Haunch. 2. The Neck, 3. The Shoulder. 4. The Breast. VENISON, to Choose.— If the fat be clear, bright, and thick, and the deft part smooth and close, it is young ; but if the cleft is wide and tough, it is old. To judge of its sweetness, run a very sharp narrow knife into the shoulder or haunch, and you will know by the scent. Few people like it, when it has much of the haul gout. VENISON, to Dress.— A haunch of buck will take three horns and a half roasting; doc, only three hours and a quarter. Venison should be rather over than underdone. Spread a sheet of white paper with butter, and put it over the fat, first sprinkling it with salt ; lay a coarse paste on strong paper, and cover the haunch ; fie it with fine packthread, and set it at a distance from the fire. Baste it often ; ten minutes before serving take off the paper, put nearer the fire, and baste with butter and flour to make it froth up well. Gravy for it should be put into a boat, and not into the dish ; made thus : Cut off the fat from 2 or 3 lbs. of a loin of old mutton, and set in steaks, on a gridiron just to brown one side ; put them into a saucepan with a quart of water ; for an hour simmer gently ; uncover and stew till the gravy is reduced to a pint. Season with only salt. Currant-jelly must be served in a boat. Formerly pap-sauce was eaten with venison ; which, as some still like it, it may be necessary to direct. Grate white bread, and boil it with port ■wine, water, and a large stick of cinnamon ; and when quite smooth, take out the cinnamon, and add sugar. Claret may be used for it. ✪ Pap-Sauce for Venison

AI-modernized reading of the original text

VEILS, Black Lace, to Clean. — Pass through a warm liquor of bullock’s gall and water ; after which rinse in cold water, then cleanse for stiffening, and finish as follows : — Take glue, about the size of a bean, pour boiling water upon it, and, when dissolved, pass the veil through it, then clap it between your hands. Starch and dry. VEILS, White Lace, to Clean. — Boil the veil gently for 15 minutes in a solution of white soap, put into a basin holding warm water and soap, and keep gently squeezing it till it is clean, and then rinse it from the soap. Then take a vessel of cold water, into which put a drop or two of chromic, or liquid blue ; rinse the veil in it, and then starch and dry. VELVET CREAM.— Dissolve 54 os. of isinglass in a cupful of sherry wine, one pint of cream, the juice of a large lemon. Sweeten the cream as you like, and when the isinglass is dissolved, put in the juice to the cream, then pour the wine to that. Stir it frequently until it begins to thicken, and pour into a mould. VELVET, to Raise the Plush of. — Make, a clean brick hot, place upon It a wet cloth, and hold the velvet over it, and the steam will raise the plush. A basin of boiling water placed underneath will answer the same purpose. YEN VEN VENICE TURPENTINE OINTMENT.— Venice turpentine, a ozs. ; tar, 1 01. ; butter, 4 ozs. Simmer until they are well mixed. This is very good for scald head, ringworm, &c. First wash the head well with soap and water, and then apply the ointment. See pages 279, 307, 373, 378, VENISON, to Carve.— 1. The Haunch. 2. The Neck, 3. The Shoulder. 4. The Breast. VENISON, to Choose.— If the fat be clear, bright, and thick, and the deft part smooth and close, it is young ; but if the cleft is wide and tough, it is old. To judge of its sweetness, run a very sharp narrow knife into the shoulder or haunch, and you will know by the scent. Few people like it, when it has much of the haul gout. VENISON, to Dress.— A haunch of buck will take three hours and a half roasting; doc, only three hours and a quarter. Venison should be rather over than underdone. Spread a sheet of white paper with butter, and put it over the fat, first sprinkling it with salt ; lay a coarse paste on strong paper, and cover the haunch ; fie it with fine packthread, and set it at a distance from the fire. Baste it often ; ten minutes before serving take off the paper, put nearer the fire, and baste with butter and flour to make it froth up well. Gravy for it should be put into a boat, and not into the dish ; made thus : Cut off the fat from 2 or 3 lbs. of a loin of old mutton, and set in steaks, on a gridiron just to brown one side ; put them into a saucepan with a quart of water ; for an hour simmer gently ; uncover and stew till the gravy is reduced to a pint. Season with only salt. Currant-jelly must be served in a boat. Formerly pap-sauce was eaten with venison ; which, as some still like it, it may be necessary to direct. Grate white bread, and boil it with port ■wine, water, and a large stick of cinnamon ; and when quite smooth, take out the cinnamon, and add sugar. Claret may be used for it.

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