Part 45 (2/2)

If you bake it to eat hot, give it but half the seasoning, and liquor it with claret-wine, and good b.u.t.ter.

_To bake Fallow-Dear to be eaten hot or cold._

Take a side of venison, bone and lard it with great lard as big as your little finger, and season it with two ounces of pepper, two ounces of nutmeg, and four ounces of salt; then have a pie made, and lay some b.u.t.ter in the bottom of it, then lay in the flesh, the inside downward, coat it thick with seasoning, and put to it on the top of the meat, with a few cloves, and good store of b.u.t.ter, close it up and bake it, the pye being first basted with eggs, being baked and cold, fill it up with clarified b.u.t.ter, and keep it to eat cold.

Make the paste as you do for red deer, course drest through a boulter, a peck and a pottle of this meal will serve for a side or half hanch of a buck.

_To bake a side or half Hanch to be eaten hot._

Take a side of a buck being boned, and the skins taken away, season it only with two ounces of pepper, and as much salt, or half an ounce more, lay it on a sheet of fine paste with two pound of beef-suet, finely minced and beat with a little fair water, and laid under it, close it up and bake it, and being fine and tender baked, put to it a good ladle-full of gravy, or good strong mutton broth.

_To make a Paste for it._

Take a peck of flour by weight, and lay it on the pastery board, make a hole in the midst of the flour, and put to it five pound of good fresh b.u.t.ter, the yolks of six eggs and but four whites, work up the b.u.t.ter and eggs into the flour, and being well wrought together, put some fair water to it, and make it into a stiff paste.

In this fas.h.i.+on of fallow deer you may bake goat, doe, or a pasty of venison.

_To make meer sauce, or a Pickle to keep Venison in that is tainted._

Take strong ale and as much vinegar as will make it sharp, boil it with some bay salt, and make a strong brine, sc.u.m it, and let it stand till it be cold, then put in your vinison twelve hours, press it, parboil it, and season it, then bake it as before is shown.

_Other Sauce for tainted Venison._

Take your venison, and boil water, beer, and wine-vinegar together, and some bay-leaves, tyme, savory, rosemary, and fennil, of each a handful, when it boils put in your venison, parboil it well and press it, and season it as aforesaid, bake it for to be eaten cold or hot, and put some raw minced mutton under it.

_Otherways to preserve tainted Venison._

Bury it in the ground in a clean cloth a whole night, and it will take away the corruption, savour, or stink.

_Other meer Sauces to counterfeit Beef, or Muton to give it a Venison colour._

Take small beer and vinegar, and parboil your beef in it, let it steep all night, then put in some turnsole to it, and being baked, a good judgment shall not discern it from red or fallow deer.

_Otherways to counterfeit Ram, Wether, or any Mutton for Venison._

b.l.o.o.d.y it in sheeps, Lambs, or Pigs blood, or any good and new blood, season it as before, and bake it either for hot or cold. In this fas.h.i.+on you may bake mutton, lamb, or kid.

_To make Umble-Pies._

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