d put in halfe a Grain of Muske or Amber braid in a Morter or Dish,
and with a spoonfull of Rosewater and the juyce of three or four
Oranges, when you put all these therein, stir the meat and cover it
again, and serve it to the Table.

_To keepe Venison all the yeare._

Take the hanch, and parboyle it a while, then season it with two
Nutmegs, a spoonfull of Pepper, and a good quantity of salt, mingle them
altogether, then put two spoonfulls of white Wine-Vinegar, and having
made the Venison full of holes, as you do when you Lard it, when it is
Larded, put in the Venison at the holes, the Spice and Vinegar, and
season it therewith, then put part into the Pot with the fat side
downwards, cover it with two pound of Butter, then close it up close
with course Past, when you take it out of the Oven take away the Past,
and lay a round Trencher with a weight on the top of it to keep it down
till it be cold, then take off the Trencher, and lay the Butter flat
upon the Venison, then cover it close with strong white Pepper, if your
Pot be narrow at the bottom it is the better, for it must be turned upon
a Plate, and stuck with Bayleaves when you please to eat it.

_To bake Brawn._

Take two Buttocks and hang them up two or three dayes, then take them
down and dip them into hot Water, and pluck off the skin, dry them very
well with a clean Cloth, when you have so done, take Lard, cut it in
peices as big as your little finger, and season it very well with
Pepper, Cloves, Mace, Nutmeg, and Salt, put each of them into an earthen
Pot, put in a Pint of Claret wine, a pound of Mutton Suet. So close it
with past let the Oven be well heated; and so bake them, you must give
them time for the baking according to the bignesse of the Haunches, and
the thicknesse of the Pots, they commonly allot seven hours for the
baking of them; let them stand three dayes, then take off their Cover,
and poure away all the Liquor, then have clarified Butter, and fill up
both the Pots, to keep it for the use, it will very well keep two or
three moneths.

_To roast a Pike._

Take a Pike, scoure off the slime, take out the Entralls, Lard it with
the backs of Pickled Herrings, you must have a sharp Bodkin to make the
holes, no Larding pins will go thorow, then take some great Oysters,
Claret Wine, season it with Pepper, Salt, and Nutmeg, stuff the belly of
the Pike with these Oysters, intermix with them Rosemary, Tyme,
Winter-Savory, sweet Marjoram, a