Venison Potted

BoNE a side of venison, take off all the sinews, and cut it in square collars of what size you please ; lard it with fat bacon, as big as the top of your finger, and three or four inches long: season with pepper, salt, cloves, and nutmeg; roll up, and tie close with coarse tape: put them into deep pots, with seasoning at the bottoms, fresh butter, and three or four bay leaves ; put the rest of the seasoning and butter on the top, and over that beef suet, finely shred and beaten : cover up your pots with coarse paste, and bake them for four or five hours; then take them out of the oven, and let them stand a little; take out your venison, and drain it from your gravy ; add more butter to the fat, and set it over a slow fire, to clarify; then take it off, let it stand a little, and skim it; have pots ready for each collar; put a little seasoning, and some of your clarified butter, at the bottom : then put in your venison, fill your pot with clarified butter, and let your butter be an inch above your meat: when thoroughly cold, tie it down with double paper, and lay a till on the top. It will keep several months. When you want a pot, put it for a minute into boiling water, and it will come out whole; let it stand till cold, stick bay leaves round, and a sprig at the top.

Fine Pates

SLICE any quantity of either turkey, house-lamb, or chicken, with an equal quantity of the fat of lamb, a loin of veal, or the inside of a sirloin of beef, parsley, and lemon-peel, shred; pound all fine in a mortar, and season with salt and white pepper; make a fine puff-paste, roll it out into thin square sheets, and put the meat in the middle; cover the pates, close them, cut the paste even, brush them over with yolks of eggs, and bake them twenty minutes in a quick oven : have ready a little white gravy ; season with pepper, salt, and a shalot; thicken it with cream or butter: when done, cut the hole in the top, and pour in some gravy.

Puffs, With Chicken

Chop the breast of a fowl, some lean ham, half an anchovy, add a small quantity of parsley, lemon-peel, and shalots cut very fine, with a little Cayenne, and pounded mace ; put them into a stewpan, with two spoonfuls of beshemell; set them over a fire for five minutes; put them on a plate, and, when cold, roll out some puff-paste, then cut it into square pieces, put some of the mixture on them, double the paste, run a gigger iron round, to make them in the form of puffs; fry them in boiling lard, and serve them up with fried parsley under.

Rich Veal Pie

Cut a loin of veal into steaks; season with salt, nutmeg, and beaten mace; lay the meat in your dish, with sweetbreads ; season it, and add the yolks of six hard eggs, a pint of oysters, and half a pint of stock; lay good puff-paste round your dish, half an inch thick, and cover it with the same; bake it an hour and a quarter in a quick oven: before you serve it. take off the lid. rut it into eight or ten pieces, and stick them round the inside of the rim of the dish; cover the meat with slices of lemon, and send it hot to table.