Season it well to your taste with Pepper and Salt. Then lay it to steep all
night in enough of the sheep's blood, to cover it over, and soak well into
it. Then lay it into the past, with all the clotted thick blood, under it,
upon it, and hanging about it. You may season the blood with Pepper and
Salt, before you lay the meat in it. But though you do not, it will not be
amiss, so as the meat be seasoned high enough. Then bake it as you do an
ordinary Pasty; and you may put gravy of Mutton or strong broth into it.
You may do it in a dish with past; as My Lady of Newport doth Her Venison.
This way of steeping in blood before you bake it, is very good also for
Venison.
TO MAKE AN EXCELLENT HARE-PYE
Hash the flesh of as many Hares, as you please, very small. Then beat them
strongly in a Mortar into a Paste, which season duly with Pepper and Salt.
Lard it throughly all over with great Lardons of Lard well rowled in Pepper
and Salt. Put this into a straight earthen pot, to lye close in it. If you
like Onions, you may put one or two quartered into the bottom of the Pot.
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