l gobbets of fat, season them
with pepper, salt, and nutmeg, and bake them with some butter or
none.

Make the paste with a quarter of a pound of butter, and boiling
liquor, boil the butter in the liquor, make up the paste quick and
pretty stiff for a round Pie.

_To bake Beef, red-Deer-fashion in Pies or Pasties either Surloin,
Brisket, Buttock, or Fillet, larded or not._

Take the surloin, bone it, and take off the great sinew that lies on
the back, lard the leanest parts of it with great lard, being
season'd with nutmegs, pepper, and lard three pounds; then have for
the seasoning four ounces of pepper, four ounces of nutmegs, two
ounces of ginger, and a pound of salt, season it and put it into the
Pie: but first lay a bed of good sweet butter, and a bay-leaf or
two, half an ounce of whole cloves, lay on the venison, then put on
all the rest of the seasoning, with a few more cloves, good store of
butter, and a bay-leaf or two, close it up and bake it, it will ask
eight hours soaking, being baked and cold, fill it up with clarified
butter, serve it, and a very good judgment shall not know it from
red Deer. Make the paste either fine or course to bake it hot or
cold; if for hot half the seasoning, and bake it in fine paste.

To this quantity of flesh you may have three gallons of fine flower
heapt measure, and three pound of butter; but the best way to bake
red deer, is to bake it in course paste either in pie or pasty, make
it in rye meal to keep long.

Otherways, you may make it of meal as it comes from the mill, and
make it only of boiling water, and no stuff in it.

_Otherways to be eaten cold._

Take two stone of buttock beef, lard it with great lard, and season
it with nutmeg, pepper, and the lard, then steep it in a bowl, tray,
or earthen pan, with some wine-vinegar, cloves, mace, pepper, and
two or three bay-leaves: thus let it steep four or five days, and
turn it twice or thrice a day: then take it and season it with
cloves, mace, pepper, nutmeg, and salt; put it into a pot with the
back-side downward, with butter under it, and season it with a good
thick coat of seasoning, and some butter on it, then close it up and
bake it, it will ask six or seven hours baking. Being baked draw it,
and when it is cold pour out the gravy, and boil it again in a
pipkin, and pour it on the venison, then fill up the pot with the
clarified butter, _&c._

_To make minced Pies of Beef._

Take of the but