[ 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.