English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

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