Take the b.u.t.tock, brisket, fillet, or fore-rib, cut it into gobbets as big as a pullets egg, with some equal gobbets of fat, season them with pepper, salt, and nutmeg, and bake them with some b.u.t.ter or none.
Make the paste with a quarter of a pound of b.u.t.ter, and boiling liquor, boil the b.u.t.ter 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, b.u.t.tock, 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 b.u.t.ter, 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 b.u.t.ter, 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 b.u.t.ter, 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 quant.i.ty of flesh you may have three gallons of fine flower heapt measure, and three pound of b.u.t.ter; 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 b.u.t.tock 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 b.u.t.ter under it, and season it with a good thick coat of seasoning, and some b.u.t.ter 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 b.u.t.ter, _&c._
_To make minced Pies of Beef._
Take of the b.u.t.tock of beef, cleanse it from the skins, and cut it into small pieces, then take half as much more beef-suet as the beef, mince them together very small, and season them with pepper, cloves, mace, nutmeg, and salt; then have half as much fruit as meat, three pound of raisins, four pound of currans, two pound of prunes, _&c._ or plain without fruit, but only seasoned with the same spices.
_To make a Collar of Beef._
Take the thinnest end of a coast of beef, boil it a little and lay in pump water, & a little salt three days, shifting it once a day; the last day put a pint of claret wine to it, and when you take it out of the water let it lie two or three hours a draining; then cut it almost to the end in three slices, and bruise a little cochinel and a very little allum, and mingle it with a very little claret wine, colour the meat all over with it; then take a douzen of anchoves, wash and bone them, lay them on the beef, & season it with cloves, pepper, mace, two handfuls of salt, a little sweet marjoram, and tyme; & when you make it up, roull the innermost slice first, & the other two upon it, being very well seasoned every where and bind it up hard with tape, then put it into a stone pot a little bigger than the collar, and pour upon it a pint of claret wine, and half a pint of wine vinegar, a sprig of rosemary, and a few bay-leaves; bake it very well, and before it be quite cold, take it out of the pot, and you may keep it dry as long as you please.
_To bake a Flank of Beef in a Collar._
Take flank of beef, and lay it in pump water four days and nights, shift it twice a day, then take it out & dry it very well with clean cloaths, cut it in three layers, and take out the bones and most of the fat; then take three handfuls of salt, and good store of sage chopped very small, mingle them, and strew it between the three layers, and lay them one upon another; then take an ounce of cloves and mace, and another of nutmegs, beat them very well, and stew it between the layers of beef, roul it up close together, then take some packthred and tie it up very hard, put it in a long earthen pot, which is made of purpose for that use, tie up the top of the pot with cap paper, and set it in an oven; let it stand eight hours, when you draw it, and being between hot and cold, bind it up round in a cloth, tie it fast at both ends with packthred, and hang it up for your use.
Sometimes for variety you may use slices of bacon btwixt the layers, and in place of sage sweet herbs, and sometimes cloves of garlick.
Or powder it in saltpeter four or five days, then wash it off, roul it and use the same spices as abovesaid, and serve it with mustard and sugar, or Gallendine.
_To stuff Beef with Parsley to serve cold._
Pick the parsley very fine and short, then mince some suet not to small, mingle it with the parsley, and make little holes in ranks, fill them hard and full, and being boiled and cold, slice it into thin slices, and serve it with vinegar and green parsley.
_To make Udders either in Pie or Pasty, according to these Figures._
Take a young Udder and lard it with great lard, being seasoned with nutmeg, pepper, cloves, and mace, boil it tender, and being cold wrap it in a caul of veal, but first season it with the former spices and salt; put it in the Pie with some slices of veal under it, season them, and some also on the top, with some slices of lard and b.u.t.ter; close it up, and being baked, liquor it with clarified b.u.t.ter. Thus for to eat cold; if hot, liquor it with white-wine, gravy and b.u.t.ter.
_To bake a Heifers Udder in the Italian fashion._
The Udder being boil"d tender, and cold, cut it into dice-work like small dice, and season them with some cloves, mace, cinamon, ginger, salt, pistaches, or pine-kernels, some dates, and bits of marrow; season the aforesaid materials lightly and fit, make your Pie not above an inch high, like a custard, and of custard-paste, p.r.i.c.k it, and dry it in the oven, and put in the abovesaid materials; put to it also some custard-stuff made of good cream, ten eggs, and but three whites, sugar, salt, rose-water, and some dissolved musk; bake it and stick it with slic"t dates, canded pistaches, and sc.r.a.pe fine sugar on it.
Otherways, boil the udder very tender, & being cold slice it into thin slices, as also some thin slices of parmisan & interlarded bacon, some sweet herbs chopt small, some currans, cinamon, nutmeg, sugar, rose-water, and some b.u.t.ter, make three bottoms of the aforesaid things in a dish, patty-pan, or pie, with a cut cover, and being baked, sc.r.a.pe sugar on it, or rice it.
_Otherways to eat hot._
Take an Udder boil"d and cold, slice it into thin slices, and season it with pepper, cinamon, nutmeg, ginger, and salt, mingle some currans among the slices and fill the pie; put some dates on the top, large mace, barberries, or grapes, b.u.t.ter, and the marrow of 2 marrow-bones, close it up and bake it, being baked ice it; but before you ice it, liquor it with b.u.t.ter, verjuyce and sugar.
_To stew Calves or Neats Feet._
Boil and blanch them, then part them in halves, and put them into a pipkin with some strong broth, a little powder of saffron, sweet b.u.t.ter, pepper, sugar, and some sweet herbs finely minced, let them stew an hour and serve them with a little grape verjuyce, stewed among them.
Neats feet being soust serve them cold with mustard.
_To make a fricase of Neats-Feet._
Take them being boild and blancht, fricase them with some b.u.t.ter, and being finely fried make a sauce with six yolks of eggs, dissolved with some wine-vinegar, grated nutmeg, and salt.
_Otherways._
First bone and p.r.i.c.k them clean, then being boiled, blanched, or cold, cut them into gubbings, and put them in a frying-pan with a ladle-full of strong broth, a piece of b.u.t.ter, and a little salt; after they have fried awhile, put to them a little chopt parsley, green chibbolds, young spear-mint, and tyme, all shred very small, with a little beaten pepper: being almost fried, make a lear for them with the yolks of four or five eggs, some mutton gravy, a little nutmeg, and the juyce of a lemon wrung therein; put this lear to the neats feet as they fry in the pan, then toss them once or twice, and so serve them.
_Neats Feet larded, and roasted on a spit._
Take neats feet being boil"d, cold, and blanched, lard them whole, and then roast them, being roasted, serve them with venison sauce made of claret wine, wine-vinegar, and toasts of houshold bread strained with the wine through a strainer, with some beaten cinamon and ginger, put it in a dish or pipkin, and boil it on the fire, with a few whole cloves, stir it with a sprig of rosemary, and make it not too thick.
_To make Black Puddings of Beefers Blood._
Take the blood of a beefer when it is warm, put in some salt, and then strain it, and when it is through cold put in the groats of oatmeal well pic"t, and let it stand soaking all night, then put in some sweet herbs, pennyroyal, rosemary, tyme, savoury, fennil, or fennil-seed, pepper, cloves, mace, nutmegs, and some cream or good new milk; then have four or five eggs well beaten, and put in the blood with good beef-suet not cut too small; mix all well together and fill the beefers guts, being first well cleansed, steeped, and scalded.
_To dress a Dish of Tripes hot out of the pot or pan._
Being tender boil"d, make a sauce with some beaten b.u.t.ter, gravy, pepper, mustard, and wine-vinegar, rub a dish with a clove of garlick, and dish them therein; then run the sauce over them with a little bruised garlick amongst it, and a little wine vinegar sprinkled over the meat.
_To make Bolonia-Sausages._
Take a good leg of pork, and take away all the fat, skins, and sinews, then mince and stamp it very fine in a wooden or bra.s.s mortar, weigh the meat, and to every five pound thereof take a pound of good lard cut as small as your little finger about an inch long, mingle it amongst the meat, and put to it half an ounce of whole cloves, as much beaten pepper, with the same quant.i.ty of nutmegs and mace finely beaten also, an ounce of whole carraway-seed, salt eight ounces, cocherel bruised with a little allom beaten and dissolved in sack, and stamped amongst the meat: then take beefers guts, cut of the biggest of the small guts, a yard long, and being clean scoured put them in brine a week or eight days, it strengthens and makes them tuff to hold filling. The greatest skill is in the filling of them, for if they be not well filled they will grow rusty; then being filled put them a smoaking three or four days, and hang them in the air, in some _Garret_ or in a _Cellar_, for they must not come any more at the fire; and in a quarter of a year they will be eatable.
SECTION III.