How to pot VENISON.

Take your venison and cut it in thin pieces, season it with pepper and salt, put it into your pot, lay over it some butter and a little beef-suet, let it stand all night in the oven; when it is baked beat them in a marble mortar or wooden-bowl, put in part of the gravy, and all the fat you take from it; when you have beat it put into your pot, then take the fat lap of a shoulder of mutton, take off the out-skin, and roast it, when it is roasted and cold, cut it in long pieces the thickness of your finger; when you put the venison into the pot, put it in at three times, betwixt every one lay the mutton cross your pot, at an equal distance; if you cut it the right way it will cut all in diamonds; leave some of the venison to lay on the top, and cover it with clarified butter; to keep it for use.

86. To pot all Sorts of WILD-FOWL.

When the wild-fowl are dressed take a paste-pin, and beat them on the breast 'till they are flat; before you roast them season them with mace, nutmeg, pepper and salt; you must not roast them over much; when you dreaw them season them on the out-side, and set them on one end to drain out the gravy, and put them into your pot; you may put in two layers; if you press them very flat, cover them with clarified butter when they are cold.

87. How to pot BEEF.

Take two pounds of the slice or buttock, season it with about two ounces of saltpetre and a little common salt, let it lie two or three days, send it to the oven, and season it with a little pepper, salt and mace; lay over your beef half a pound of butter or beef suet, and let it stand all night in the oven to stew; take from it the gravy and the butter, and beat them (with the beef) in a bowl, then take a quarter of a pound of anchovies, bone them, and beat them too with a little of the gravy; if it be not seasoned enough to your taste, put to it a little more seasoning; put is close down in a pot, and when it is cold cover it up with butter, and keep it for use.

88. To Ragoo a RUMP of BEEF.

Take a rump of beef, lard it with bacon and spices, betwixt the larding, stuff it with forced meat, made of a pound of veal, three quarters of a pound of beef-suet, a quarter of a pound of fat bacon boiled and shred well by itself, a good quantity of parsley, winter savoury, thyme, sweet-marjoram, and an onion, mix all this together, season it with mace cloves, cinnamon, salt, Jamaica and black pepper, and some grated bread, work the forc'd-meat up with three whites and two yolks of eggs, then stuff it, and lay some rough suet in a stew pan with your beef upon it, let it fry till it be brown then put in some water, a bunch of sweet herbs, a large onion stuffed with cloves, sliced turnips, carrots cut as large as the yolk of an egg, some whole pepper and salt, half a pint of claret, cover it close, and let it stew six or seven hours over a gentle fire, turning it very often.

89. How to make a SAUCE for it.

Take truffles, morels, sweet-breads, diced pallets boiled tender, three anchovies, and some lemon-peel, put these into some brown gravy and stew them; if you do not think it thick enough, dredge in a little flour, and just before you pour it on your beef put in a little white wine and vinegar, and serve it up hot.

90. Sauce for boiled RABBETS.

Take a few onions, boil them thoroughly, shifting them in water often, mix them well together with a little melted butter and water. Some add a little pulp of apple and mustard.

91. To salt a Leg of Mutton to eat like Ham.

Take a leg of mutton, an ounce of saltpetre, two ounces of bay-salt, rub it in very well, take a quarter of a pound of coarse sugar, mix it with two or three handfuls of common salt, then take and salt it very well, and let it lie a week, so hang it up, and keep it for use, after it is dry use it, the sooner the better; it won't keep so long as ham.

92. How to salt HAM or TONGUES.

Take a middling ham, two ounces of saltpetre, a quarter of a pound of bay-salt, beat them together, and rub them on your ham very well, before you salt it on the inside, set your salt before the fire to warm; to every ham take half a pound of coarse sugar, mix to it a little of the salt, and rub it in very well, let it lie for a week or ten days, then salt it again very well, and let it lie another week or ten days, then hang it to dry, not very near the fire, nor over much in the air.

Take your tongues and clean them, and cut off the root, then take two ounces of saltpetre, a quarter of a pound of bay-salt well beaten, three or four tongues, according as they are in bigness, lay them on a thing by themselves, for if you lay them under your bacon it flats your tongues, and spoils them; salt them very well, and let them lie as long as the hams with the skin side downwards: You may do a rump of beef the same way, only leave out the sugar.

[Note: The text for the next three recipes—93, 94 and 95—was missing from our scans. Only the last part of recipe number 95 is available.]

93.

94.

95. … bacon, you may put in two or three slices when you send them to the oven.

96. How to make a HARE-PIE.

Parboil the hare, take out the bones, and beat the meat in a mortar with some fat pork or new bacon, then soak it in claret all night, the next day take it out, season it with pepper, salt and nutmeg, then lay the back bone into the middle of the pie, put the meat about it with about three quarters of a pound of butter, and bake it in a puff-paste, but lay no paste in the bottom of the dish.

97. To make a HARE-PIE another Way.

Take the flesh of a hare after it is skined, and string it: take a pound of beef-suet or marrow shred small, with sweet-marjoram, parsley and shalots, take the hare, cut it in pieces, season it with mace, pepper, salt and nutmeg, then bake it either in cold or hot paste, and when it is baked, open it and put to it some melted butter.