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To Bake Venison or Mutton to Keep Six or Eight Months

Instructions

Take a haunch of Venison, or for want of it, take a large Leg of Mutton, bone it, and stuff it well with gross Pepper, Cloves, Mace and Nutmeg mingled, with Salt, then rub it all over with the like, then put it into a Pot with good store of Butter, and bake it with Houshold Bread, and let it be pasted over.

Then pour out all the Liquor, and when it is cold, take only the Fat, and some more Butter, and melt them together in a Stone-Pot set into a Kettle of boiling water, then pour it into the Pot to your Venison or Mutton, and so keep it, slice it out, and serve it to the Table with Mustard and Sugar, and garnish it with Bay Leaves.

Source

The Queen-like Closet or Rich Cabinet (1672).

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