The
_Cambridge_ Butter is mention'd, because it is a little Salt; or else, if
you use fresh Butter, there should be some Salt put into the Crust. When
that is prepar'd, take a side of Venison, and take off the Skin, as close
as can be, and take the Bones out quite free from the Flesh; then cut this
through length-ways, and cut it cross again, to make four Pieces of it;
then strew these Pieces with Pepper and Salt, well mix'd, at discretion:
and after having laid a little of the Pepper and Salt at the bottom of the
Pasty, with some pieces of Butter; then lay in your pieces of Venison, so
that at each Corner the Fat may be placed; then lay some Butter over it, in
pieces, and close your Pasty. When it is ready for the Oven, pour in about
a Quart of Water, and let it bake from five a Clock in the Morning till one
in the Afternoon, in a hot Oven. And at the same time put the Skin and the
Bones broken, with Water enough to cover them, and some Pepper and Salt
into a glaz'd earthen Pan, into the same Oven; and when you draw the Pasty,
pour off as much as you think proper, of the clear Liquor, into your Pasty.
Serve it hot, but it is properly a side-board Dish, and the Carver ought
always to take the Services, of the Pasty, from the Corners where the Fat
is, to do honour to the Master and his Park.
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