Your oven must be so hot, that after a whole night
it maybe baked very tender, which is a great help to the keeping of it.
And when you draw it, drain all the Liquor from it, and turn your pot upon
a pie plate, with the bottom upwards, and so let it stand, until it is
cold; Then wipe your pot, that no gravy remain therein, and then put your
Venison into the same pot again; then have your Butter very well clarified,
that there be no dross remaining; Then fill up your pot about two Inches
above the meat with Butter, or else it will mould. And so the next day
binde it up very close, with a piece of sheeps Leather so that no air can
get in. After which you may keep it as long as you please.
Master Adrian May put's up His Venison in pots, to keep long, thus:
Immediately as soon as He hath killed it, he seasoneth and baketh it as
soon as He can, so that the flesh may never be cold. And this maketh that
the fat runneth in among the lean, and is like calvered Salmon, and eats
much more mellow and tender. But before the Deer be killed, he ought to be
hunted and chafed as much as may be.
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