The true preserver and restorer of health being a choice collection of select and experienced remedies for all distempers incident to men, women, and children : selected from and experienced by the most famous physicians and chyrurgeons in Europe : together with Excellent directions for cookery ... : with the description of an ingenious and useful engin for dressing of meat and for distilling th[e] choicest cordial waters with-out wood coals, candle or oyl : published for the publick good / by G. Hartman.

My Lady Glin useth her Venison Pasties thus:

Boil the Bones (well broken) and remaining Flesh of the Venison from whence the Meat of the Pasty is cut, in the Liquor wherein Capons, and Veal, or Mutton have been boiled, so to make very strong Broth of them. The Bones must be broken, that you may have the Marrow of them in the Liquor; and they must stew a long time (covering the Pot close) that you may Make the Broth as strong as you can; and if you put some Gravy of Mutton or Veal to it, it will be the better. When the Pasty is half ba∣ked, powr some this Broth into it, by the hole at the top, and the rest of it when it is quite baked, and wanteth but standing in the Oven to soak; Quaere, rather to put it all in at once

when the Pasty is sufficiently baked, and after∣wards let it remain in the Oven a good while soaking. You may bake the bones (broken) with the Broth and Gravy, or for want thereof, with only water, in an earthen pot close stop∣ped, till you have all the Substance in the Li∣quor, which you may powr into the Pasty an hour before it is baked enough.

If you are in a Park, you may soak the Veni∣son in the Blood of the Deer, and cover the flesh with it clotted together when you put it in Paste. Mutton Blood also upon Venison is very good. You may season your Blood a little with Pepper and Salt.