Take your venison and where it is lean slit it, and then take a bunch
of feathers and a porranger with clarret wine in it and dip your
feathers in it and waish the slits then put in some of your seasoning
and take y^e fat of bacon and cut it as thin as a treble paper and
put it in the slits so doing in all leane places of it then place it
in your pot and bake it up very well, put in more seasoning if you
please after placed in the pot & when you take it out of the oven press
out all the liquor as dry as you well can into a skillet and put in
a faggot of herbs as bays rosemary marjerrom to your liquor in the
skillet then take a stick of wood and measure y^e depth of it and make
a notch in the stick that you may know when tis boyled just half away
then take out the herbs and pour the liquor on your venison in your pot
as hot as you can and keep it in and when tis almost cold then melt up
your butter, to cover it up, but let not your butter be to hot lest
it melt your jelly on your venison, but let your butter be onely warm
enough to pour out to cover up your venison and it will keep thus a
year round and not taint but eat moist and sweet to the last. but if
your butter be strong after long keeping then a day or 2 before you
intend to spend it Set it in an oven but warm enough to melt off your
stale butter and pour away your stale butter from it and pour on fresh
butter upon it and you shall not know it from new baked venison.