BONE a breast or shoulder of venison, season it well with mace, pepper, and salt, lay it in a deep pot, with the best part of a neck of mutton cut in slices, and laid over the venison, pour in a large glass of red wine, put a coarse paste over it, and bake it two hours in an oven, then lay the venison in a dish, and pour the gravy over it, and put one pound of butter over it; make a good puff paste, and lay it near half an inch thick round the edge of the dish, roll out the lid, which must be a little thicker than the paste on the edge of the dish, and lay it on, then roll out another lid pretty thin, and cut in flowers, leaves, or whatever form you please, and lay it on the lid; if you do not want it, it will keep in the pot it was baked in eight or ten days, but keep the crust on, to prevent the air from getting into it.—A breast and shoulder of venison is the most proper for a pasty.