pon the Deers-flesh, and so
well baked in strong crust, and soaked two or three hours in the oven after
it was baked enough, which required six good hours. If you use no Suet, put
in Butter enough; as also, put in enough to fill the paste, after it is
baked and half cold, by a hole made in the top, when it is near half baked.

BAKED VENISON

My Lady of Newport bakes her Venison in a dish thus; A side or a hanch
serves for two dishes. Season it as for a Pasty. Line the dish with a thin
crust, of good pure Past, but make it pretty thick upwards towards the
brim, that it may be there Pudding crust. Lay then the Venison in a round
piece upon the Paste in the dish, that must not fill it up to touch the
Pudding, but lie at ease; put over it a cover, and let it over-reach upon
the brim with some carved Pasty work to grace it, which must go up with a
border like a lace growing a little way upwards upon the Cover, which is a
little arched up, and hath a little hole in the top to pour in unto the
meat the strong well seasoned broth that is made of the broken bones, and
remaining lean flesh of the Venison. Put a little pure Butter or Beef-suet
to the Venison, before you put the cover on, unless it be exceeding fat.
This must bake five or six hours or more as an ordinary Pasty. An hour, or
an hour and half before you take it out to serve it up, open the Oven, and
draw out the dish far enough to pour in at the little hole of the cover the
strong decoction (in stead of decoction in water, you may boil it by it
self in _Balneo in duplici vase_; or bake it in a pot with broth and Gravy
of Mutton) of the broken bones and flesh. Then set it in again, to make an
end of his baking and soaking. The meat within (even the lean) will be
exceeding tender and like a gelly; so that you may cut all of it with a
spoon. If you bake a side at once in two dishes, the one will be very good
to keep cold; and when it is so, you may, if you please, bake it again, to
have it hot; not so long as at first, but enough to have it all perfectly
heated through. She bakes thus in Pewter-dishes of a large cise.

Mutton or Veal may be thus baked with their due seasoning; as with Onions,
or Onions and Apples, or Larding, or a Cawdle, &c. Sweetbreads, Beatilles,
Champignons, Treuffles, &c.

AN EXCELLENT WAY OF MAKING MUTTON STEAKS

Cut a Rack of Mutton into tender Steaks, Rib by Rib, and beat the flesh
well with the back of a Knife. Then have a composition rea