it, which press not, but only wipe off the
Liquor. Pour it out all. Clarifie the Butter; put in the birds again, and
the clarified butter, and as much more as needs (all melted) upon them, and
let it cool. You may put a few Bay-leaves upon any of these baked meats,
between the meat and the Butter.

GREEN-GEESE-PYE

An excellent cold Pye is thus made. Take two fat Green-geese; bone them,
and lay them in paste one upon the other, seasoning them well with Pepper
and Salt, and some little Nutmeg, both above and below and between the two
Geese. When it is well-baked and out of the oven, pour in melted Butter at
a hole made in the top. The crust is much better than of a Stubble-goose.

TO BOIL BEEF OR VENISON TENDER AND SAVOURY

The way to have Beef tenderest, short and best boiled, as my Lord of Saint
Alban's useth it, is thus. Take a rump or brisket of beef; keep it without
salt as long as you may, without danger to have it smell ill. For so it
groweth mellow and tender, which it would not do, if it were presently
salted. When it is sufficiently mortified, rub it well with Salt; let it
lie so but a day and a night, or at most two nights and a day. Then boil it
in no more water then is necessary. Boil it pretty smartly at first, but
afterwards but a simpring or stewing boiling, which must continue seven or
eight hours. Sometimes he boileth it half over night, and the rest next
morning. If you should not have time to Salt it, you may supply that want
thus; When the Beef is through boiled, you may put so much Salt into the
pot as to make the broth like brine, and then boil it gently an hour
longer; or take out the Beef, and put it into a deep dish, and put to it
some of his broth made brine, and cover it with another dish, and stew it
so an hour. A hanch of Venison may be done the same way.

TO BAKE WILDE-DUCKS OR TEALS

Season your Duck and Teal with Pepper and Salt, both within and without, so
much as you think may season them; then crack their bones with a roling
pin; then put them into an earthen pot close, and cover them with Butter,
and bake them in an oven as hot as for bread, and let them stand three or
four hours; when you take them out of the oven, pour out all the Liquor
from them, then melt so much Butter as will cover them; when you have
melted your Butter, let it stand a while, until all the dross be settled to
the bottom, and put in the clear Butter, which must cover the Fowl.

TO SEASON HUMBLE-PY