When the Pasty is half baked, pour some of
this broth into it, by the hole at the top; and the rest of it, when it is
quite baked, and wanteth but standing in the oven to soak. Or put it all in
at once, when the Pasty is sufficiently baked, and afterwards let it remain
in the oven a good while soaking.
You may bake the bones (broken) with the broth and gravy, or for want
thereof, with only water in an earthen pot close stopped, till you have all
the substance in the Liquor; which you may pour into the Pasty an hour
before it is baked enough.
If you are in a Park, you may soak the Venison a night in the blood of the
Deer; and cover the flesh with it, clotted together when you put it in
paste. Mutton blood also upon Venison, is very good. You may season your
blood a little with Pepper and Salt.
TO BAKE VENISON TO KEEP
After you have boned it, and cut away all the sinews, then season it with
Pepper and Salt pretty high, and divide a Stag into four pots; then put
about a pound of Butter upon the top of each pot, and cover it with
Rye-past pretty thick.
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