Put a little pure Butter or Beef-suet
to the Venison, before you put the cover on, unless it be exceeding fat.
This must bake five or six hours or more as an ordinary Pasty. An hour, or
an hour and half before you take it out to serve it up, open the Oven, and
draw out the dish far enough to pour in at the little hole of the cover the
strong decoction (in stead of decoction in water, you may boil it by it
self in _Balneo in duplici vase_; or bake it in a pot with broth and Gravy
of Mutton) of the broken bones and flesh. Then set it in again, to make an
end of his baking and soaking. The meat within (even the lean) will be
exceeding tender and like a gelly; so that you may cut all of it with a
spoon. If you bake a side at once in two dishes, the one will be very good
to keep cold; and when it is so, you may, if you please, bake it again, to
have it hot; not so long as at first, but enough to have it all perfectly
heated through. She bakes thus in Pewter-dishes of a large cise.
Mutton or Veal may be thus baked with their due seasoning; as with Onions,
or Onions and Apples, or Larding, or a Cawdle, &c.
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