ch round
the sides; have the venison laid in the middle, with the cauliflower
over it; pour your butter also over, and garnish with barberries and
minced parsley.

_Haunch of Venison, to broil._

Take half a haunch, and cut it into slices of about half an inch thick;
broil and salt them over a brisk fire, and, when pretty well soaked,
bread and serve them up with gravy: do the same with the chine.

_Venison, to recover when tainted._

Boil bay salt, ale, and vinegar together, and make a strong brine; skim
it, and let it stand till cool, and steep the venison for a whole day.
Drain and press it dry: parboil, and season it with pepper and salt.

_Another way._

Tie your venison up in a clean cloth; put it in the earth for a whole
day, and the scent will be gone.

_Red Deer Venison, to pot._

Let the venison be well boned and cut into pieces about an inch thick,
and round, of the diameter of your pot. Season with pepper and salt,
something higher than you would pasty, and afterwards put it into your
pots, adding half a quarter of butter, and two sliced nutmegs, cloves
and mace about the same quantity of each, but rather less of the cloves.
Then put into your pots lean and fat, so that there may be fat and lean
mixed, until the pots are so nearly filled as to admit only a pint of
butter more to be put into each. Make a paste of rye-flour, and stop
your pots close on the top. Have your oven heated as you would for a
pasty; put your pots in, and let them remain as long as for pasty; draw
them out, and let them stand half an hour; afterwards unstop them, and
turn the pots upside down; you may remove the contents, if you like,
into smaller pots; in which case take off all the butter, letting the
gravy remain, and using the butter for the fresh pots; let them remain
all night; the next day fill them with fresh butter. To make a pie of
the same, proceed in the same way with the venison, only do not season
it so high; but put in a liberal allowance of butter.

_Venison, excellent substitute for._

Skin a loin of mutton; put to it a quarter of a pint of port wine, half
a pint of spring water, two spoonfuls of vinegar, an onion with three
cloves, a small bunch of thyme and parsley, a little pepper and salt, to
your taste. Stew them with the mutton very slowly for two hours and a
half; baste it with the liquor very often; skim off the fat, and send
the gravy in the dish with the mutton. Sauce--the same as for ve