I made also good Pyes of Red-Deer, larding well the lean, then laying
under it a thick Plastron (or Cake of a Finger thick) of Beef-suet, first
chapped small, and seasoned well with Pepper and Salt, then beaten into a
Cake fit for the meat. And another such Cake upon the Deers-flesh, and so
well baked in strong crust, and soaked two or three hours in the oven after
it was baked enough, which required six good hours. If you use no Suet, put
in Butter enough; as also, put in enough to fill the paste, after it is
baked and half cold, by a hole made in the top, when it is near half baked.
BAKED VENISON
My Lady of Newport bakes her Venison in a dish thus; A side or a hanch
serves for two dishes. Season it as for a Pasty. Line the dish with a thin
crust, of good pure Past, but make it pretty thick upwards towards the
brim, that it may be there Pudding crust. Lay then the Venison in a round
piece upon the Paste in the dish, that must not fill it up to touch the
Pudding, but lie at ease; put over it a cover, and let it over-reach upon
the brim with some carved Pasty work to grace it, which must go up with a
border like a lace growing a little way upwards upon the Cover, which is a
little arched up, and hath a little hole in the top to pour in unto the
meat the strong well seasoned broth that is made of the broken bones, and
remaining lean flesh of the Venison.
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