close stopped, till you have all
the substance in the Liquor; which you may pour into the Pasty an hour
before it is baked enough.

If you are in a Park, you may soak the Venison a night in the blood of the
Deer; and cover the flesh with it, clotted together when you put it in
paste. Mutton blood also upon Venison, is very good. You may season your
blood a little with Pepper and Salt.

TO BAKE VENISON TO KEEP

After you have boned it, and cut away all the sinews, then season it with
Pepper and Salt pretty high, and divide a Stag into four pots; then put
about a pound of Butter upon the top of each pot, and cover it with
Rye-past pretty thick. Your oven must be so hot, that after a whole night
it maybe baked very tender, which is a great help to the keeping of it.
And when you draw it, drain all the Liquor from it, and turn your pot upon
a pie plate, with the bottom upwards, and so let it stand, until it is
cold; Then wipe your pot, that no gravy remain therein, and then put your
Venison into the same pot again; then have your Butter very well clarified,
that there be no dross remaining; Then fill up your pot about two Inches
above the meat with Butter, or else it will mould. And so the next day
binde it up very close, with a piece of sheeps Leather so that no air can
get in. After which you may keep it as long as you please.

Master Adrian May put's up His Venison in pots, to keep long, thus:
Immediately as soon as He hath killed it, he seasoneth and baketh it as
soon as He can, so that the flesh may never be cold. And this maketh that
the fat runneth in among the lean, and is like calvered Salmon, and eats
much more mellow and tender. But before the Deer be killed, he ought to be
hunted and chafed as much as may be. Then seasoned and put in the oven
before it be cold. Be sure to pour out all the gravy, that settleth to the
bottom, under the flesh after the baking, before you put the Butter to it,
that is to lie very thick upon the meat, to keep it all the year.

ABOUT MAKING OF BRAWN

It must be a very large oven, that so it may contract the stronger heat,
and keep it the longer. It must be at least eight hours heating with wood,
that it be as hot as is possible. If the Brawn be young, it will suffice
eight hours or a little more in the oven. But if old, it must be ten or
eleven. Put but two Collars into each pot, for bigger are unwieldy. Into
every pot, put twelve corns of whole Pepper, four Cloves, a great