eing first seasoned with nutmeg,
and pepper; then take four ounces of pepper, four ounces of nutmeg,
and six ounces of salt, mix them well together, and season the side
of venison; being well slashed with a knife in the inside for to
make the seasoning enter; being seasoned, and a pie made according
to these forms, put in some butter in the bottom of the pye,
a quarter of an ounce of cloves, and a bay-leaf or two, lay on the
flesh, season it, and coat it deep, then put on a few cloves, and
good store of butter, close it up and bake it the space of eight or
nine hours, but first baste the pie with six or seven eggs, beaten
well together; being baked and cold fill it up with good sweet
clarified butter.

Take for a side or half hanch of red deer, half a bushel of rye
meal, being coursly searsed, and make it up very stiff with boiling
water only.

If you bake it to eat hot, give it but half the seasoning, and
liquor it with claret-wine, and good butter.

_To bake Fallow-Dear to be eaten hot or cold._

Take a side of venison, bone and lard it with great lard as big as
your little finger, and season it with two ounces of pepper, two
ounces of nutmeg, and four ounces of salt; then have a pie made, and
lay some butter in the bottom of it, then lay in the flesh, the
inside downward, coat it thick with seasoning, and put to it on the
top of the meat, with a few cloves, and good store of butter, close
it up and bake it, the pye being first basted with eggs, being baked
and cold, fill it up with clarified butter, and keep it to eat cold.
Make the paste as you do for red deer, course drest through a
boulter, a peck and a pottle of this meal will serve for a side or
half hanch of a buck.

_To bake a side or half Hanch to be eaten hot._

Take a side of a buck being boned, and the skins taken away, season
it only with two ounces of pepper, and as much salt, or half an
ounce more, lay it on a sheet of fine paste with two pound of
beef-suet, finely minced and beat with a little fair water, and laid
under it, close it up and bake it, and being fine and tender baked,
put to it a good ladle-full of gravy, or good strong mutton broth.

_To make a Paste for it._

Take a peck of flour by weight, and lay it on the pastery board,
make a hole in the midst of the flour, and put to it five pound of
good fresh butter, the yolks of six eggs and but four whites, work
up the butter and eggs into the flour, and being well wrought