TO BAKE BEEF
Bone it, and beat it exceeding well on all sides, with a roling pin, upon a table. Then season it with Pepper and Salt, (rubbing them in very well) and some Parsley, and a few Sweet herbs (Penny-royal, Winter-savoury, Sweet-marjoram, Limon Thyme, Red-sage, which yet to some seems to have a Physical taste) an Onion if you will. Squeese it into the pot as close as you can. Put Butter upon it, and Claret-wine, and covered all as above. Bake it in a strong oven eight or ten hours. Take it out of the oven, and the meat out of the pot, which make clean, from all settlings; and squeese all the juyce from it (even by a gentle press.) Then put it in again hard pressed into the pot. Clarifie the Butter, that you poured with the Liquor from the meat out of the pot; and pour it again with more flesh, to have enough to cover it two or three fingers thick.
TO BAKE PIDGEONS, (WHICH ARE THUS EXCELLENT, AND WILL KEEP A QUARTER OF A YEAR) OR TEALS, OR WILD-DUCKS
Season them duly with Pepper and Salt; then lay them in the pot, and put store of Butter, and some Claret-wine to them. Cover and bake as above: but a less while according to the tenderness of the meat. In due time take out your pot, and your birds out of it, which press not, but only wipe off the Liquor. Pour it out all. Clarifie the Butter; put in the birds again, and the clarified butter, and as much more as needs (all melted) upon them, and let it cool. You may put a few Bay-leaves upon any of these baked meats, between the meat and the Butter.
GREEN-GEESE-PYE
An excellent cold Pye is thus made. Take two fat Green-geese; bone them, and lay them in paste one upon the other, seasoning them well with Pepper and Salt, and some little Nutmeg, both above and below and between the two Geese. When it is well-baked and out of the oven, pour in melted Butter at a hole made in the top. The crust is much better than of a Stubble-goose.
TO BOIL BEEF OR VENISON TENDER AND SAVOURY
The way to have Beef tenderest, short and best boiled, as my Lord of Saint Alban's useth it, is thus. Take a rump or brisket of beef; keep it without salt as long as you may, without danger to have it smell ill. For so it groweth mellow and tender, which it would not do, if it were presently salted. When it is sufficiently mortified, rub it well with Salt; let it lie so but a day and a night, or at most two nights and a day. Then boil it in no more water then is necessary. Boil it pretty smartly at first, but afterwards but a simpring or stewing boiling, which must continue seven or eight hours. Sometimes he boileth it half over night, and the rest next morning. If you should not have time to Salt it, you may supply that want thus; When the Beef is through boiled, you may put so much Salt into the pot as to make the broth like brine, and then boil it gently an hour longer; or take out the Beef, and put it into a deep dish, and put to it some of his broth made brine, and cover it with another dish, and stew it so an hour. A hanch of Venison may be done the same way.
TO BAKE WILDE-DUCKS OR TEALS