together, put some fair water to it, and make it into a stiff paste.

In this fashion of fallow deer you may bake goat, doe, or a pasty of
venison.

_To make meer sauce, or a Pickle to keep Venison in
that is tainted._

Take strong ale and as much vinegar as will make it sharp, boil it
with some bay salt, and make a strong brine, scum it, and let it
stand till it be cold, then put in your vinison twelve hours, press
it, parboil it, and season it, then bake it as before is shown.

_Other Sauce for tainted Venison._

Take your venison, and boil water, beer, and wine-vinegar together,
and some bay-leaves, tyme, savory, rosemary, and fennil, of each a
handful, when it boils put in your venison, parboil it well and
press it, and season it as aforesaid, bake it for to be eaten cold
or hot, and put some raw minced mutton under it.

_Otherways to preserve tainted Venison._

Bury it in the ground in a clean cloth a whole night, and it will
take away the corruption, savour, or stink.

_Other meer Sauces to counterfeit Beef, or Muton
to give it a Venison colour._

Take small beer and vinegar, and parboil your beef in it, let it
steep all night, then put in some turnsole to it, and being baked,
a good judgment shall not discern it from red or fallow deer.

_Otherways to counterfeit Ram, Wether, or any Mutton for Venison._

Bloody it in sheeps, Lambs, or Pigs blood, or any good and new
blood, season it as before, and bake it either for hot or cold. In
this fashion you may bake mutton, lamb, or kid.

_To make Umble-Pies._

Lay minced beef-suet in the bottom of the pie, or slices of
interlarded bacon, and the umbles cut as big as small dice, with
some bacon cut in the same form, and seasoned with nutmeg, pepper,
and salt, fill your pyes with it, and slices of bacon and butter,
close it up and bake it, and liquor it with claret, butter, and
stripped tyme.

_To make Pies of Sweet-breads or Lamb stones._

Parboil them and blanch them, or raw sweetbreads or stones, part
them in halves, & season them with pepper, nutmeg, and salt, season
them lightly; then put in the bottom of the pie some slices of
interlarded bacon, & some pieces of artichocks or mushrooms, then
sweet-breads or stones, marrow, gooseberries, barberries, grapes, or
slic't lemon, close it up and bake it, being baked liquor it with
butter only. Or otherwise with butter, white-wine, and sugar, and
sometimes add some yo