of the form as you see, being seasoned all over with the same spices and salt, then put a few whole cloves on it, a few bay-leaves, large slices of lard, and good store of butter, bake it in fine or course crust, being baked, liquor it with good sweet butter, and stop up the vent.
If to keep long, bake it in an earthen pan in the abovesaid seasoning, and being baked fill it up with butter, and you may keep it a whole year.
[ To bake your wild Bore that comes out of France.]
Lay it in soak two days, then parboil it, and season it with pepper, nutmeg, cloves, and ginger; and when it is baked fill it up with butter.
[ To bake Red Deer.]
Take a side of red deer, bone it and season it, then take out the back sinew and the skin, and lard the fillets or
back with great lard as big as your middle finger; being first seasoned with nutmeg, and pepper; then take four ounces of pepper, four ounces of nutmeg, and six ounces of salt, mix them well together, and season the side of venison; being well slashed with a knife in the inside for to make the seasoning enter; being seasoned, and a pie made according to these forms, put in some butter in the bottom of the pye, a quarter of an ounce of cloves, and a bay-leaf or two, lay on the flesh, season it, and coat it deep, then put on a few cloves, and good store of butter, close it up and bake it the space of eight or nine hours, but first baste the pie with six or seven eggs, beaten well together; being baked and cold fill it up with good sweet clarified butter.
Take for a side or half hanch of red deer, half a bushel of rye meal, being coursly searsed, and make it up very stiff with boiling water only.