First slice it then flour’t through a tin drudge then fry it in fresh
butter untill it is a little crisped then pour away that butter then
put to it a little gravey nutmeg, mustard, and Sugar and So Serve it
in when warmed and Shaked with your venison in a pan and pour’d out
altogether into your dish.
404. _To order Venison to keep it cold a year round w^{th} y^e Gravey
in it._
Take when your venison is boned and good Sweet and fat bacon thin
sliced and y^r seasoning spices ready by you about a pint of claret
wine and a clean bunch of feathers then slit all the lean parts of
your venison about the length of your finger dip your feathers in the
wine and wet the slit then put in some of the seasoning of the Sweet
Spices made of nutmegs cloves Jamacoe pepper and a little ginger and
Salt and then to that a slice of thin sliced bacon and thus do in all
the lean parts of your venison slitting it and weting the slits with
the wine and then filling up the slits with the Seasonings and sliced
bacon then put into the bottom of the pot you bake and keep it in some
good beef sewit and your ordinary of Seasoning pepper and salt among
your sewit & all over your venison and sit your venison to the side of
your pot and put good Sweet butter also at the bottom of your pot and
round the sides and some of your seasoning and the remainder of your
wine then turn down the best and top of your venison the flatest part
to the bottom of the pot in the baking and keeping it so till you come
to spend it seting it into the oven with some brown bread and when you
draw it forth press out the gravie as well as you can and as hot with
a trencher and a great weight on it washing your weight and trencher
clean ere used then put all the gravie you strain out into a larger
skillet then it will hold that you may also put to it the gravie of the
bones baked and broken ere you bake them with wine and seasoning of
Sweet Spices which when you have drain’d from the baked bones add to
the former gravie and then take a faggot of Sweet marjerom bay leaves
a little pennyroyall and a little rosemary ty’d up in a fagot and put
into your gravie and then take a clean stick and measure the depth of
your gravie in your skellet and make a nick in the stick at the middle
of depth, that you may be sure to boyle half away by the measure of
your stick then take it off the fire and pour it as hot as you can into
your pot of venison and so let it stand till it be cold gently pressing
down your venison before it be quite cold that the meat may be cover’d
and sink down to bottom and the gravie cake over it Remember to take
out the fagot of herbs ere you put your gravie to your meat if it cake
hard over then noe butter need be aded to keep it the year round but if
it be thin you must add butter melt’d up to cover it but pour it not
to your gravie till it be cold and head’d pour your melt’d butter on
it no warmer than just to run all over it and when quite cold cover up
your pot with a board and paper that no air nor vermine as rats or mice
come to it and it will keep a year round very good but when you come
to spend it take off the stale butter and set it in a Kettle of water
to melt it off and let none of the water get in but when throughly hot
take your pot out pour off the stale butter and turn out your venison
the bottom upwards as being the best and put fresh butter to it and
when cold it will eat as if new done but while it is spending wherever
cut it must be cover’d again with butter or it will turn vinie if it
stand to take air where cut the pot you turn it into ought to be a
sweet and well seasoned pot w^{th} some fresh butter in it.