New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

spreading it over the meat. Put a crust round the edges, and cover with a thick one, or it will be overdone before the meat be soaked. It must be done in a slow oven. Set the bones in a pan in the oven, with no more water than will cover them, and one glass of port wine, a little pepper and salt, that you may have a little rich gravy to add to the pasty when drawn. _Note._ Sugar gives a greater shortness, and better flavor to meats than salt, too great a quantity of which hardens; and it is quite as great a preservative. _Haunch, Neck and Shoulders of Venison._ Roast with paste, as directed above, and the same sauce. _Stewed Shoulder._ Let the meat hang till you judge proper to dress it, then take out the bone: beat the meat with a rolling pin. Lay some slices of mutton fat, that has lain a few hours in a little port wine, among it: sprinkle a little black and Jamaica pepper over it, in finest powder: roll it up tight, and fillet it. Set it in a stewpan that will only just hold it, with some mutton or beef gravy, not strong, half a pint of port, and some pepper and pimento. Simmer, close covered, and as slow as you can, for three or four hours. When quite tender, take off the tape, set the meat on a dish, and strain the gravy over. Serve with currantjelly sauce. This is the best way to dress this joint, unless it be very fat, and then it should be roasted. The bone should be stewed with it. _To prepare Venison for Pasty._ Take the bones out, then season and beat the meat. Lay it in a stone jar in large pieces: pour upon it some plain drawn beef gravy, but not a strong one: lay the bones on top, then set the jar in a waterbath, that is, a saucepan of water over the fire; simmer three or four hours; then leave it in a cold place till next day.