_Bradbury_ of
_Wicken-Hall._
Provide a Leg of Beef, and take off the Skin as whole as you can, then cut
off all the Flesh, and season it with Pepper, Salt, and Allspice; then
break the Bones and take out what Marrow you can to mix among your slices
of Beef, which must be put in a deep Earthen Pot; cover then the whole with
the Skin, and lay the Bones over that, covering all with Paper, and tying
it down close; after which, bake it with great Bread, and let it stand in
the Oven all Night. When this is done, take off the Bones and the Skin, and
clear it from the Liquor as well as you can, then put the Meat into a
Wooden Bowl, and beat it as small as possible with a Wooden Pestle, often
putting in some Butter, and some of the Fat of the Marrow, which will swim
upon the Gravey, but suffer none of the Gravey to go in with it: when this
is beat enough, while it is warm, butter the Bottom and Sides of the Pan
which you design to keep it in, and press down your Meat in it as hard as
possible; when that is done, cover it with melted Butter. If you would have
your Meat look red, rub it with a little Salt-peter before you season it.
By the same Method you may pot Venison, Mutton, or what Flesh else you
please, observing that 'tis only the fleshy or muscular Parts that are used
in that way; and that they must be season'd and baked till they are tender,
and then beat into a sort of Paste, with a little Butter added now and then
while the Meat is beating.
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