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

butter, the yolks of six eggs and but four whites, work up the butter and eggs into the flour, and being well wrought together, put some fair water to it, and make it into a stiff paste. In this fashion of fallow deer you may bake goat, doe, or a pasty of venison. _To make meer sauce, or a Pickle to keep Venison in that is tainted._ Take strong ale and as much vinegar as will make it sharp, boil it with some bay salt, and make a strong brine, scum it, and let it stand till it be cold, then put in your vinison twelve hours, press it, parboil it, and season it, then bake it as before is shown. _Other Sauce for tainted Venison._ Take your venison, and boil water, beer, and wine-vinegar together, and some bay-leaves, tyme, savory, rosemary, and fennil, of each a handful, when it boils put in your venison, parboil it well and press it, and season it as aforesaid, bake it for to be eaten cold or hot, and put some raw minced mutton under it. _Otherways to preserve tainted Venison._ Bury it in the ground in a clean cloth a whole night, and it will take away the corruption, savour, or stink. _Other meer Sauces to counterfeit Beef, or Muton to give it a Venison colour._ Take small beer and vinegar, and parboil your beef in it, let it steep all night, then put in some turnsole to it, and being baked, a good judgment shall not discern it from red or fallow deer. _Otherways to counterfeit Ram, Wether, or any Mutton for Venison._ Bloody it in sheeps, Lambs, or Pigs blood, or any good and new blood, season it as before, and bake it either for hot or cold. In this fashion you may bake mutton, lamb, or kid. _To make Umble-Pies._ Lay minced beef-suet in the bottom of the pie, or slices of interlarded bacon, and the umbles cut as big as small dice, with some bacon cut in the same form, and seasoned with nutmeg, pepper, and salt, fill