You may put a few Bay-leaves upon any of these baked meats,
between the meat and the Butter.
GREEN-GEESE-PYE
An excellent cold Pye is thus made. Take two fat Green-geese; bone them,
and lay them in paste one upon the other, seasoning them well with Pepper
and Salt, and some little Nutmeg, both above and below and between the two
Geese. When it is well-baked and out of the oven, pour in melted Butter at
a hole made in the top. The crust is much better than of a Stubble-goose.
TO BOIL BEEF OR VENISON TENDER AND SAVOURY
The way to have Beef tenderest, short and best boiled, as my Lord of Saint
Alban's useth it, is thus. Take a rump or brisket of beef; keep it without
salt as long as you may, without danger to have it smell ill. For so it
groweth mellow and tender, which it would not do, if it were presently
salted. When it is sufficiently mortified, rub it well with Salt; let it
lie so but a day and a night, or at most two nights and a day. Then boil it
in no more water then is necessary. Boil it pretty smartly at first, but
afterwards but a simpring or stewing boiling, which must continue seven or
eight hours.
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