The accomplisht cook: or, The art & mystery of cookery

serve it, and a very good judgment shall not know it from red Deer. Make the paste either fine or course to bake it hot or cold; if for hot half the seasoning, and bake it in fine paste. To this quantity of flesh you may have three gallons of fine flower heapt measure, and three pound of butter; but the best way to bake red deer, is to bake it in course paste either in pie or pasty, make it in rye meal to keep long. Otherways, you may make it of meal as it comes from the mill, and make it only of boiling water, and no stuff in it. _Otherways to be eaten cold._ Take two stone of buttock beef, lard it with great lard, and season it with nutmeg, pepper, and the lard, then steep it in a bowl, tray, or earthen pan, with some wine-vinegar, cloves, mace, pepper, and two or three bay-leaves: thus let it steep four or five days, and turn it twice or thrice a day: then take it and season it with cloves, mace, pepper, nutmeg, and salt; put it into a pot with the back-side downward, with butter under it, and season it with a good thick coat of seasoning, and some butter on it, then close it up and bake it, it will ask six or seven hours baking. Being baked draw it, and when it is cold pour out the gravy, and boil it again in a pipkin, and pour it on the venison, then fill up the pot with the clarified butter, _&c._ _To make minced Pies of Beef._ Take of the buttock of beef, cleanse it from the skins, and cut it into small pieces, then take half as much more beef-suet as the beef, mince them together very small, and season them with pepper, cloves, mace, nutmeg, and salt; then have half as much fruit as meat, three pound of raisins, four pound of currans, two pound of prunes, _&c._ or plain without fruit, but only seasoned with the same spices. _To make a Collar