tly done,
but not lie hollow to harden at the edges. In order to provide gravy for
the pasty, boil the venison bones with some fine old mutton, and put
half a pint of the gravy cold into the dish. Then lay butter on the
venison and cover as well as line the sides with a thick crust, but none
must be put under the meat. Keep the remainder of the gravy till the
pasty comes from the oven; pour it quite hot into the middle by means of
a funnel, and mix it well in the dish by shaking. It should be seasoned
with pepper and salt.--Another way. Take a side of venison, bone it, and
season it with pepper and salt, cloves, and mace finely beaten; cut your
venison in large pieces, and season it very well with your spices then
lay it into an earthen pan; make a good gravy of two pound of beef, and
pour this gravy over the venison; take three quarters of a pound of beef
suet, well picked from the skins, wet a coarse cloth, lay your suet on
it, and cover it over, and beat it with a rolling-pin, till it is as
fine as butter; as your cloth dries, wet it, and shift your suet, and
put it over the top of the venison; make a paste of flour and water, and
cover the pan, and send it to the oven to bake; it is best baked with a
batch of bread; when it comes from the oven, and is quite cold, make a
puff-paste; lay a paste all over your dish, and a roll round the inside,
then put in your venison with the fat, and all the gravy, if the dish
will hold it; put on the lid, and ornament it as your fancy leads. It
will take two hours and a half in a quick oven. A sheet of paper laid on
the top, will prevent it from catching, and the crust will be of a fine
colour. By baking your venison in this manner, it will keep four or five
days before you use it, if you do not take off the crust.

VENISON SAUCE. Boil an ounce of dried currants in half a pint of water,
and some crumbs of bread, a few cloves or grated nutmeg, a glass of port
wine, and a piece of butter. Sweeten it to your taste, and send it to
table in a boat.

VERJUICE. Lay some ripe crabs together in a heap to sweat, then take out
the stalks and decayed ones, and mash up the rest. Press the juice
through a hair cloth into a clean vessel, and it will be fit to use in a
month. It is proper for sauces where lemon is wanted.

VERMICELLI PUDDING. Boil a pint of milk with lemon peel and cinnamon,
and sweeten it with loaf sugar. Strain it through a sieve, add a quarter
of a pound of vermicelli,