Thus also you may bake the brest, either in pye or pasty, as also the rack or shoulder, being stuffed with sweet herbs, and fat of beef minced together and baked either in pye or pasty.
In the summer time you may add to it spinage, gooseberries, grapes, barberries, or slic"t lemon, and in winter, prunes, and currans, or raisins, and liquor it with b.u.t.ter, sugar, and verjuyce.
_To make a Steak Pye the best way._
Cut a neck, loyn, or breast into steaks, and season them with pepper, nutmeg, and salt; then have some few sweet herbs minced small with an onion, and the yolks of three or four hard eggs minced also; the pye being made, put in the meat and a few capers, and strow these ingredients on it, then put in b.u.t.ter, close it up and bake it three hours moderately, _&c._ Make the pye round and pretty deep.
_Otherways._
The meat being prepared as before, season it with nutmeg, ginger, pepper, a whole onion, and salt; fill the pye, then put in some large mace, half a pound of currans, and b.u.t.ter, close it up and put it in the oven; being half baked put in a pint of warmed clearet, and when you draw it to send it up, cut the lid in pieces, and stick it in the meat round the pye; or you may leave out onions, and put in sugar and verjuyce.
_Otherways._
Take a loyn of mutton, cut it in steaks, and season it with nutmeg, pepper, and salt, then lay a layer of raisins and prunes in the bottom of the pye, steaks on them, and then whole cinamon, then more fruit and steaks, thus do it three times, and on the top put more fruit, and grapes, or slic"t orange, dates, large mace, and b.u.t.ter, close it up and bake it, being baked, liquor it with b.u.t.ter, white wine and sugar, ice it, and serve it hot.
_To bake Steak Pies the French way._
Season the steaks with pepper, nutmeg, and salt lightly, and set them by; then take a piece of the leanest of a leg of mutton, and mince it small with some beef suet and a few sweet herbs, as tops of tyme, penniroyal, young red sage, grated bread, yolks of eggs, sweet cream, raisins of the sun, _&c._ work all together, and make it into little b.a.l.l.s, and rouls, put them into a deep round pye on the steaks, then put to them some b.u.t.ter, and sprinkle it with verjuyce, close it up and bake it, being baked cut it up, then roul sage leaves in b.u.t.ter, fry them, and stick them in the b.a.l.l.s, serve the pye without a cover, and liquor it with the juyce of two or three oranges or lemons.
_Otherways._
Bake these steaks in any of the foresaid-ways in patty-pan or dish, and make other paste called cold b.u.t.ter paste; take to a gallon of flower a pound and a half of b.u.t.ter, four or five eggs and but two whites, work up the b.u.t.ter and eggs into the flour, and being well wrought, put to it a little fair cold water, and make it up a stiff paste.
_To bake a Gammon of Bacon._
Steep it all night in water, sc.r.a.pe it clean, and stuff it with all manner of sweet herbs, as sage, tyme, parsley, sweet marjoram, savory, violet-leaves, strawberry leaves, fennil, rose-mary, penniroyal, _&c._ being cleans"d and chopped small with some yolks of hard eggs, beaten nutmeg, and pepper, stuff it and boil it, and being fine and tender boil"d and cold, pare the under side, take off the skin, and season it with nutmeg and pepper, then lay it in your pie or pasty with a few whole cloves, and slices of raw bacon over it, and b.u.t.ter; close it up in pye or pasty of short paste, and bake it.
_To bake wild Bore._
Take the leg, season it, and lard it very well with good big lard seasoned with nutmeg, pepper, and beaten ginger, lay it in a pye of the form as you see, being seasoned all over with the same spices and salt, then put a few whole cloves on it, a few bay-leaves, large slices of lard, and good store of b.u.t.ter, bake it in fine or course crust, being baked, liquor it with good sweet b.u.t.ter, and stop up the vent.
If to keep long, bake it in an earthen pan in the abovesaid seasoning, and being baked fill it up with b.u.t.ter, and you may keep it a whole year.
_To bake your wild Bore that comes out of _France_._
Lay it in soak two days, then parboil it, and season it with pepper, nutmeg, cloves, and ginger; and when it is baked fill it up with b.u.t.ter.
_To bake Red Deer._
Take a side of red deer, bone it and season it, then take out the back sinew and the skin, and lard the fillets or back with great lard as big as your middle finger; being 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 b.u.t.ter 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 b.u.t.ter, close it up and bake it the s.p.a.ce 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 b.u.t.ter.
Take for a side or half hanch of red deer, half a bushel of rye meal, being coursly sea.r.s.ed, 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 b.u.t.ter.
_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 b.u.t.ter 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 b.u.t.ter, close it up and bake it, the pye being first basted with eggs, being baked and cold, fill it up with clarified b.u.t.ter, 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 b.u.t.ter, the yolks of six eggs and but four whites, work up the b.u.t.ter and eggs into the flour, and being well wrought together, put some fair water to it, and make it into a stiff paste.
In this fashion of fallow deer you may bake goat, doe, or a pasty of venison.
_To make meer sauce, or a Pickle to keep Venison in that is tainted._
Take strong ale and as much vinegar as will make it sharp, boil it with some bay salt, and make a strong brine, sc.u.m it, and let it stand till it be cold, then put in your vinison twelve hours, press it, parboil it, and season it, then bake it as before is shown.
_Other Sauce for tainted Venison._
Take your venison, and boil water, beer, and wine-vinegar together, and some bay-leaves, tyme, savory, rosemary, and fennil, of each a handful, when it boils put in your venison, parboil it well and press it, and season it as aforesaid, bake it for to be eaten cold or hot, and put some raw minced mutton under it.
_Otherways to preserve tainted Venison._
Bury it in the ground in a clean cloth a whole night, and it will take away the corruption, savour, or stink.
_Other meer Sauces to counterfeit Beef, or Muton to give it a Venison colour._
Take small beer and vinegar, and parboil your beef in it, let it steep all night, then put in some turnsole to it, and being baked, a good judgment shall not discern it from red or fallow deer.
_Otherways to counterfeit Ram, Wether, or any Mutton for Venison._
b.l.o.o.d.y it in sheeps, Lambs, or Pigs blood, or any good and new blood, season it as before, and bake it either for hot or cold. In this fashion you may bake mutton, lamb, or kid.
_To make Umble-Pies._