Put store of Sweet-butter upon the meat, and upon that, some strong red
Claret-wine. Cover the pot with a double strong brown paper, tyed close
about the mouth of it. Set it to bake with houshold-bread (or in an oven,
as a Venison pasty) for eight or ten hours. Then take out the pot, and
thence the meat, and pour away all the Liquor, which let settle. Then take
all the congealed Butter, and clarifie it well. Put your meat again into
the pot, and put upon it your clarified Butter, and as much more as is
necessary. And I believe the putting of Claret-wine to it now is better,
and to omit it before. Bake it again, but a less while. Pour out all the
Liquor, when it is baked, and clarifie the Butter again, and pour it upon
the meat, and so let it cool; The Butter must be at least two or three
fingers breadth over the meat.
TO BAKE BEEF
Bone it, and beat it exceeding well on all sides, with a roling pin, upon a
table. Then season it with Pepper and Salt, (rubbing them in very well) and
some Parsley, and a few Sweet herbs (Penny-royal, Winter-savoury,
Sweet-marjoram, Limon Thyme, Red-sage, which yet to some seems to have a
Physical taste) an Onion if you will.
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