Venison.
Bone a side of venison, take away all the sinews, and
cut it into square collars of what size you please. It will
make two or three collars. Lard it with fat clear bacon,
and cut your lards as big as the top of your finger, and
three or four inches long. Season your venison with
pepper, salt, cloves, and nutmeg. Roll up your collars,
and tie them close with coarse tape; then put them into
deep pots, with seasonings at the bottoms, some fresh
butter, and three or four bay-leaves. Put the rest of the
seasoning and butter on the top, and over that some beef-
suet, finely shred and beaten. Then cover up your pots
with coarse paste, and bake them four or five hours.
After that, take them out of the oven, and let them
stand