A boned and skinned shoulder makes a good pasty. It must be beaten and seasoned. Add the fat of a loin of mutton, well hung, as the shoulder is lean. Steep twenty-four hours in equal parts of vinegar and port. Rub the shoulder well with sugar for two or three days, as it is sinewy. Wipe it clean from the sugar and wine when it is used. Either in the shoulder or side the meat must be cut in pieces, and laid with fat between, that it may be proportioned to each person, without breaking up the pasty to find it.

Dust some salt and pepper at the bottom of the dish, put a bit of but ter; then the meat, nicely packed, so as not to be hollow. Bake between three and four hours in a slow oven. Take some fine old mutton, and boil with the bones of the venison to make gravy: season it with salt, pepper, and a little mace; put half a pint of this gravy, cold, into the dish; butter the venison; line the sides of the dish with a thick paste; lay a thick crust over the top. Put the remainder of the gravy, hot (when it is baked,) into it, with a funnel, through the hole at the top.